Tortellini With Garden Vegetables
| 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
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Nutrition (calculated from recipe ingredients)
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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