Tortellini Vegetable Toss

By ctaubenheim

Can also add meat: sausage (cut in half and diagonally), shrimp, ham cubes or leftover chicken cut into cubes

Ingredients

• 1 Tbsp sun dried tomato
• 1/4 cup hot water
• 1/4 lb. fresh asparagus (9 spears)
• 1/4 cup julienne sliced zucchini
• 1/4 cup julienne sliced carrot
• 1/2 tsp minced garlic
• 3 oz refer cheese tortellini, uncooked
• 2 Tbsp warm canned low sodium chicken broth, undiluted
• 1/4 tsp olive oil
• dash salt and fresh ground pepper
• 1 1/2 tsp freshly grated romano cheese

Preparation

Step 1

Combine tomato and water in small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1/2 inch pieces. Arrange asparagus, zucchini, carrot, and garlic in a vegetable steamer over boiling water. Cover and steam 5 minutes or until vegetables are crisp tender. Place vegetables in a large bowl. Set aside, and keep warm. Cook pasta according to package directions, omitting salt and fat; drain well. Combine chicken broth and next 3 ingredients, stirring well with a wire whisk. Place pasta in a serving dish; add tomato, vegetable mixture and broth mixture, tossing gently. Sprinkle with Romano cheese, and serve immediately.