|Hot water||1⁄4 Cup (4 tbs)|
|Chopped sun dried tomatoes||1 Tablespoon|
|Uncooked fresh cheese tortellini||3 Ounce|
|Asparagus||1⁄4 Pound, cut into 0.5 inch pieces|
|Julienne cut zucchini||1⁄4 Cup (4 tbs)|
|Julienne cut carrot||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Low salt chicken broth||2 Tablespoon|
|Olive oil||1⁄4 Teaspoon|
|Ground pepper||1 Dash|
|Grated romano cheese||1 1⁄2 Teaspoon|
Combine hot water and tomatoes in a small bowl; cover and let stand 15 minutes.
Drain well, and set aside.
Cook pasta according to package directions, omitting salt and fat; drain well.
Steam asparagus, zucchini, carrot, and garlic, covered, 5 minutes or until vegetables are crisp-tender.
Combine chicken broth, olive oil, salt, and pepper in a large bowl; stir mixture well with a wire whisk.
Add tomatoes, cooked pasta, and vegetables; toss gently.
Sprinkle with grated Romano cheese, and serve immediately.