Tortellini with garden vegetables
Yield: 2 servings
Ingredients:
- 8 oz Tortellini or Penne 1 tb Fresh Basil or Parsley ***
- 1/2 c Fresh or Frozen Peas 1 md Zucchini; sliced thin
- 2 tb Olive Oil Fresh Ground Pepper To taste
- 2 tb Parmesan Cheese; grated Ripe Tomato **
- 1 md Carrot * * Peeled and thinly sliced ** Cored peeled and chopped *** Minced OR use
- 1/2 tsp each.
Instructions:
In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side.
