Title: Tortellini with Garden Vegetables
Categories: Pasta Vegetable Italian
Yield: 2 Servings
| 8 | oz | Tortellini or Penne |
| 1/2 | c | Fresh or Frozen Peas |
| 2 | tb | Olive Oil |
| 2 | tb | Parmesan Cheese; grated |
| 1 | md | Carrot * |
| 1 | tb | Fresh Basil or Parsley *** |
| 1 | md | Zucchini; sliced thin |
| | | Fresh Ground Pepper To taste |
| | | Ripe Tomato ** |
* 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.