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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use regular varieties of squash - just cut them into smaller pieces. Ingredients:
4 quarts water |
1 (9-ounce) package fresh three-cheese tortellini (such as contadina), uncooked |
1 cup vertically sliced baby carrots |
1 1/2 cups fresh shelled green peas (about 1 1/2 pounds unshelled) |
2 teaspoons olive oil |
1/3 cup thinly sliced green onions |
1 garlic clove, minced |
1/2 cup canned vegetable broth |
2 cups quartered baby pattypan squash |
1 cup vertically sliced baby zucchini |
2 cups torn arugula |
2 tablespoons finely chopped fresh parsley |
1 tablespoon minced fresh chives |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.
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