Tortellini With Garden Vegetables Recipe
Tortellini with garden vegetables is a pasta recipe. Cooked with squash, tomatoes, carrots and green peas, this tortellini recipe is herbed with chives to taste. Made with added cheese, it is delicious and filling.
Ingredients
| 5 ounces tortellini, pasta shells, penne, or elbow macaroni | ||
| 1 medium size carrot, peeled and sliced thin | ||
| Frozen green peas | 1/2 Cup (16 tbs) | |
| 1 medium size yellow squash, sliced thin | ||
| 1 medium size ripe tomato, cored, seeded, and chopped | ||
| 1/2 tablespoon unsalted margarine | ||
| Black pepper | 1/8 Teaspoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| 1 tablespoon minced fresh chives, basil, or parsley | ||
Directions
In a large heavy saucepan, bring 5 cups unsalted water to a boil over moderate heat; add the tortellini and carrot and cook, uncovered, for 3 minutes.
Add the peas and cook 3 minutes more, stirring often.
Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 1/4 cup of the cooking liquid, then drain, rinse in a colander under cold running water, and drain well again.
In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat.
Return the pasta and vegetables to the saucepan and toss for 1 to 2 minutes or until the mixture is heated through.
Sprinkle with the pepper, cheese, and chives and toss again.
Add the peas and cook 3 minutes more, stirring often.
Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 1/4 cup of the cooking liquid, then drain, rinse in a colander under cold running water, and drain well again.
In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat.
Return the pasta and vegetables to the saucepan and toss for 1 to 2 minutes or until the mixture is heated through.
Sprinkle with the pepper, cheese, and chives and toss again.
Chef
