| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Main course, Vegetarian |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Very hot tap water |
| 3 |
|
Chicken bouillon cubes OR |
| 3 |
t |
Chick broth granules |
| 12 |
oz |
Fresh or frozen cheese |
|
|
Tortellini |
|
|
4 generous cups |
| 1 |
|
16-oz bag |
|
|
e.g. broccoli/cauliflower/c |
|
|
Rrots), Rrots |
| 2 |
T |
Olive oil |
| 1 |
t |
Minced garlic |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Freshly ground pepper to |
|
|
Taste |
|
|
Frozen mixed vegetables |
INSTRUCTIONS
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 1/4 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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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