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Tortellini With Vegetable Confetti

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Ingredients
  Butter/Olive oil 1⁄4 Cup (4 tbs)
  Zucchini 1 Medium, cut into 1/4-inch cubes
  Red bell pepper 1 Small, seeded and finely diced
  Garlic 1 Clove (5 gm), minced or pressed
  Fresh thyme leaves/1/2 teaspoon dry thyme 1 Teaspoon
  Pine nuts 2 Tablespoon
  Fresh meat tortellini/Cheese-filled tortellini 9 Ounce (1 Package)
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 2 Tablespoon
Directions

In a 3- to 4-quart pan, bring about 2 quarts water to a boil over high heat.
Meanwhile, melt butter in a wide frying pan over medium-high heat.
Add zucchini, bell pepper, garlic, and thyme; cook, stirring often, for 3 minutes.
Add pine nuts; continue to cook, stir-ring, until zucchini and pine nuts begin to brown (about 4 more minutes).
Remove from heat; keep warm.
Add tortellini to boiling water and cook, uncovered, until just tender to bite (about 4 minutes).
Drain well, add to zucchini mixture, and mix lightly; season to taste with salt and pepper.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Cook Time: 
45 Minutes

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