Garden-style tortellini

4 Servings

Ingredients

Quantity Ingredient
6 cups Very hot tap water
3 Chicken bouillon cubes OR
3 teaspoons Chick broth granules
12 ounces Fresh or frozen cheese
Tortellini
(4 generous cups)
1 16-oz bag
(e.g. broccoli/cauliflower/c
Rrots)
2 tablespoons Olive oil
1 teaspoon Minced garlic
¼ cup Grated Parmesan cheese
Freshly ground pepper to
Taste
Frozen mixed vegetables

Directions

Put water, bouillon, and tortellini into a large saucepan; cover and bring to a boil over high heat. Add vegetables, return to a boil, and cook uncovered 1 to 2 minutes until vegetables are hot but still crisp and tortellini tender.

Remove and reserve ¼ cup cooking liquid. Drain vegetables and pasta in colander. In same pot, heat oil and garlic over medium heat (don't let brown). Add tortellini, vegetables, and reserved liquid; toss to mix well.

Sprinkle each serving with cheese and pepper.

Yield: 4 servings (with salad) / 3 as one-dish meal Per serving: Cal 438 / Prot 19g / Carb 46g / Fat 19g / Chol 42mg / Sodium 1168mg

Recipe By :

File

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