TORTELLINI - PASTA PRIMAVERA

By akselden

Ingredients

• 1 small zucchini, sliced
• 2 oz. snow peas (about 25)
• 1 C. frozen peas
• 6 stalks asparagus, sliced
• 1 1/2 C. broccoli florets
• 1/2 C. sliced red pepper
• 7 oz. dried tortellini
• 2 T. olive oil
• 2 garlic cloves, minced
• 10 medium mushrooms, sliced
• 1/4 C. chopped parsley
• salt and pepper to taste
• 1/4 C. butter
• 1/3 C. grated parmesan cheese
• 3/4 C. heavy cream
• 1/3 C. fresh basil or i T. dried

Preparation

Step 1

1. Blanch zucchini, snow peas, peas, asparagus, broccoli and red pepper in boiling salted water for 1 to 2 minutes each until crunchy but tender. Drain and refresh under cold water and set aside.

2. Cook pasta according to package directions. While pasta is cooking, saute mushrooms in oil and garlic in large frying pan. Add the blanched vegetables, parsley and seasonings. Simmer a few minutes until hot.

3. In a pan large enough to hold the pasta, melt butter. Add cheese, cream and basil. Stir to blend. Add cooked pasta and toss. Divide among serving dishes. Top with vegetables.