Tortellini with Garden Vegetables

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.