Cheese Tortellini Primavera

By ccavaletti

Ingredients

• 4c4 c fresh broccoli florets
• 1/4c1/4 c plus 2 Tbsp. water, divided
• 1/2lb1/2 lb fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 1pkg1 pkg (20 oz) refrigerated cheese tortellini
• 2Tbsp2 Tbsp all-purpose flour
• 1can1 can (10-1/2 oz) condensed chicken broth, undiluted
• 1medium1 medium sweet orange or yellow pepper
• 1medium1 medium zucchini
• 1medium1 medium yellow summer squash
• 3Tbsp3 Tbsp butter
• 33 green onions, chopped
• 3cloves3 cloves garlic, minced
• 1/2c1/2 c freshly grated Parmesan cheese
• 1/4tsp1/4 tsp pepper
• 1/8tsp1/8 tsp salt
• Additional freshly grated Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

In a large microwave-safe bowl, combine the broccoli and 1/4 c water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly, drain.

Repeat with asparagus and remaining water.

Cook tortellini according to package directions; drain.

In a small bowl, whisk flour and chicken broth until smooth.

Cut orange pepper, zucchini and yellow squash into 1/4-inch 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.

Add broccoli, asparagus, tortellini, 1/2 c cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

From Taste of Home magazine, April/May 2015