Tortellini With Vegetable Confetti Recipe
Summary
Ingredients
| 1/4 cup butter or olive oil | ||
| 1 medium-size zucchini, cut into 1/4-inch cubes | ||
| 1 small red bell pepper, seeded and finely diced | ||
| Garlic | 1 Clove (5gm), pressed | |
| 1 teaspoon fresh thyme leaves or 1/2 teaspoon dry thyme | ||
| Pine nuts | 2 Tablespoon | |
| Meat package | 1 | |
| Ground pepper | 1 To taste | |
| Freshly grated Parmesan cheese | ||
| Salt | To Taste | |
Directions
In a 3- to 4-quart pan, bring about 2 quarts water to a boil over high heat.
Meanwhile, melt butter in a wide frying pan over medium-high heat.
Add zucchini, bell pepper, garlic, and thyme; cook, stirring often, for 3 minutes.
Add pine nuts; continue to cook, stir-ring, until zucchini and pine nuts begin to brown (about 4 more minutes).
Remove from heat; keep warm.
Add tortellini to boiling water and cook, uncovered, until just tender to bite (about 4 minutes).
Drain well, add to zucchini mixture, and mix lightly; season to taste with salt and pepper.
Meanwhile, melt butter in a wide frying pan over medium-high heat.
Add zucchini, bell pepper, garlic, and thyme; cook, stirring often, for 3 minutes.
Add pine nuts; continue to cook, stir-ring, until zucchini and pine nuts begin to brown (about 4 more minutes).
Remove from heat; keep warm.
Add tortellini to boiling water and cook, uncovered, until just tender to bite (about 4 minutes).
Drain well, add to zucchini mixture, and mix lightly; season to taste with salt and pepper.
Chef
