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Vegetable Pine Nut Tortellini

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Ingredients
  Sweet red pepper 1⁄4 Cup (4 tbs), diced
  Green bell pepper 1⁄4 Cup (4 tbs), diced
  Turnip 1⁄4 Cup (4 tbs), diced
  Carrots 1⁄4 Cup (4 tbs), diced
  Tortellini 1 Pound (Spinach Stuffed)
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Pine nuts 1⁄4 Cup (4 tbs)
  Vegetable juice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Basil To Taste, finely shredded
Directions

In a saucepan filled with lightly salted boiling water, blanch vegetables 2 minutes or so.
Remove with a slotted spoon.
Cool under running cold water.
Drain.
Set aside.
In the same boiling water, cook pasta following package instructions.
Drain.
Set aside.
In a skillet, heat oil.
Saute vegetables, garlic and pine nuts.
Stir until pine nuts start to brown lightly.
Add vegetable juice.
Season with salt and pepper.
Bring to a boil.
Add tortellini.
While stirring, heat through.
Garnish with basil.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta

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