Tortellini With Garden Vegetables
|Pasta shells/Tortellini / penne / elbow macaroni||5 Ounce|
|Carrot||1 Medium, peeled and sliced thin|
|Green peas||1⁄2 Cup (8 tbs) (Fresh/Frozen)|
|Yellow squash||1 Medium, sliced thin|
|Ripe tomato||1 Medium, cored, seeded, and chopped|
|Unsalted margarine||1⁄2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Minced chives/Basil/parsley||1 Tablespoon|
In a large heavy saucepan, bring 5 cups unsalted water to a boil over moderate heat; add the tortellini and carrot and cook, uncovered, for 3 minutes.
Add the peas and cook 3 minutes more, stirring often.
Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 1/4 cup of the cooking liquid, then drain, rinse in a colander under cold running water, and drain well again.
In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat.
Return the pasta and vegetables to the saucepan and toss for 1 to 2 minutes or until the mixture is heated through.
Sprinkle with the pepper, cheese, and chives and toss again.