| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Salads |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen cheese tortellini (16-oz. each) |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Olive oil |
| 3 |
sm |
Carrots |
| 1 |
|
Zucchini |
| 1 |
|
Yellow squash |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Prepare tortellini according to package directions; drain and place in
serving bowl. Meanwhile, slice carrots diagonally; halve zucchini and
yellow squash lengthwise and slice. In a skillet over medium heat, cook
garlic in hot oil 3 minutes or until golden. Increase heat to high and add
remaining ingredients. Cook, stirring 5 minutes or until tender-crisp. Pour
over tortellini and toss to coat. Serves 12. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Recipe from Susan Micko (AGER49C). Lynn's notes: Made
this 10-28-97; used 2 pkg. dry tri- color tortellini; added 1/2 chopped
onion; 1 more zucchini; 3 finely diced plum tomatoes. Topped with toasted
pine nuts and served with garlic bread. The entire meal took 30 minutes
from start to finish and was delicious.
Recipe by: Susan Micko
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 28, 1997
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