Garden Tortellini #2

By charlotteh371

Yields: 6 servings

Ingredients

• 1 (16-ounce) package cheese-filled tortellini
• 1/4 cup extra virgin olive oil
• 1 pound fresh white mushrooms, thinly sliced (about 5-1/2 cups)
• 8 ounces small zucchini (about 2) thinly sliced (about 2 cups)
• 1 cup diced red bell pepper
• 1 tablespoon minced garlic
• 2 teaspoon dried oregano
• 1 cup chicken broth or bouillon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Cook the tortellini according to package directions.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the mushrooms, zucchini and bell pepper; cook for about 5 minutes, until the vegetables are firm-tender, stirring occasionally.

Stir in the garlic and oregano, and cook for one more minute. Add the chicken broth and cook for 2 to 3 more minutes, until the vegetables are tender, stirring occasionally.

Add the cooked tortellini, the salt and black pepper; toss until well combined. Serve immediately.

Finishing Touch:

Just before serving, sprinkle on a little chopped fresh parsley and grated Parmesan cheese.