Tortellini-Vegetable Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 tablespoon sun-dried tomato |
1/4 cup hot water |
1/4 pound fresh asparagus spears (about 9 spears) |
1/4 cup julienne-sliced zucchini |
1/4 cup julienne-sliced carrot |
1/2 teaspoon minced garlic |
3 ounces refrigerated cheese tortellini, uncooked |
2 tablespoons warm canned low-sodium chicken broth, undiluted |
1/4 teaspoon olive oil |
dash of salt |
dash of freshly ground pepper |
1 1/2 teaspoons freshly grated romano cheese |
Directions:
1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.
2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1/2-inch pieces.
3. Arrange asparagus, zucchini, carrot, and garlic in a vegetable steamer over boiling water. Cover and steam 5 minutes or until vegetables are crisp-tender. Place vegetables in a large bowl. Set aside, and keep warm.
4. Cook pasta according to package directions, omitting salt and fat; drain well.
5. Combine chicken broth and next 3 ingredients, stirring well with a wire whisk. Place pasta in a serving dish; add tomato, vegetable mixture, and broth mixture, tossing gently. Sprinkle with Romano cheese, and serve immediately.
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