Tortellini with Garden Vegetables
Tortellini with Garden Vegetables recipe
Yield
2 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tortellini
or penne |
|
| ½ | cup |
green peas
fresh or frozen |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | medium |
carrots
peeled and thinly sliced |
|
| 1 | tablespoon |
basil
or parsley, fresh, minced |
|
| 1 | medium |
zucchini
thinly sliced |
|
|
black pepper
freshly ground |
*
|
||
| 1 |
tomatoes
ripe, cored, peeled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tortellini
or penne |
|
| 118 | ml |
green peas
fresh or frozen |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | medium |
carrots
peeled and thinly sliced |
|
| 15 | ml |
basil
or parsley, fresh, minced |
|
| 1 | medium |
zucchini
thinly sliced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
tomatoes
ripe, cored, peeled, chopped |
|
Directions
In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 minutes or until tender. Reserve ⅓ 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 sauté for 5 minutes stirring occasionally. Mix in tomato and peas; cook 5 minutes 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.
