Tortellini With Garden Vegetables Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tortellini or Penne,
1/2 cup: Fresh or Frozen Peas,
2 tbsp: Olive Oil,
2 tbsp: Parmesan Cheese, grated
1 medium: Carrot *,
1 tbsp: Fresh Basil or Parsley ***,
1 medium: Zucchini, sliced thin
Fresh Ground Pepper To taste,
Ripe Tomato **,
Directions:
* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced
OR use 1/2 tsp each.
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.
Source from luhu.jp
OR use 1/2 tsp each.
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.
Source from luhu.jp