Cheese Tortellini Primavera

Name: Cheese Tortellini Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 4 cups fresh broccoli florets; 1/4 cup plus 2 tablespoons water, divided; 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces; 1 package (20 ounces) refrigerated cheese tortellini; 2 tablespoons all-purpose flour; 1 can (10-1/2 ounces) condensed chicken broth, undiluted; 1 medium sweet orange or yellow pepper; 1 medium zucchini; 1 medium yellow summer squash; 3 tablespoons butter; 3 green onions, chopped; 3 garlic cloves, minced; 1/2 cup freshly grated Parmesan cheese; 1/4 teaspoon pepper; 1/8 teaspoon salt; Additional freshly grated Parmesan cheese, optional

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 6 servings.

My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. —Christine Hadden, Whitman, Massachusetts

Ingredients

4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Directions

1. In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.
2. Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.
3. Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.
4. Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

Nutrition Facts

1 cup: 436 calories, 17g fat (9g saturated fat), 62mg cholesterol, 875mg sodium, 53g carbohydrate (5g sugars, 5g fiber), 21g protein.