Tortellini With Garden Vegetables

Someone says, “I can be saved without being baptized.” So you will do nothing that Christ commands, if you can be saved without doing it? You are hardly worth saving at all! A man whose idea of religion is that he will do what is essential to his own salvation, only cares to save his own skin. Clearly, you are no servant of Christ’s. Baptism, if not essential to your salvation, is essential to your obedience to Christ.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Italian	Italian, Pasta, Vegetables	2	Servings

INGREDIENTS

8	oz	Tortellini or Penne
1/2	c	Fresh or Frozen Peas
2	T	Olive Oil
2	T	Parmesan Cheese, grated
1		Carrot *
1	T	Fresh Basil or Parsley ***
1		Zucchini, sliced thin
		Fresh Ground Pepper To taste
		Ripe Tomato **

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 235 Calories From Fat: 139 Total Fat: 15.8g Cholesterol: 4.4mg Sodium: 466.2mg Potassium: 842.7mg Carbohydrates: 20.1g Fiber: 5.7g Sugar: 11g Protein: 7g