Tortellini With Fresh Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from an Olive Garden recipe Ingredients:
1 lb tortellini |
1/4 cup extra virgin olive oil |
1 fresh garlic clove, chopped |
2 (7 ounce) jars roasted red peppers, sliced in strips |
1 medium fresh zucchini, sliced in half moons |
1/2 cup black olives, sliced |
1 cup chicken broth |
grated parmesan cheese |
chopped fresh parsley (to garnish) |
salt |
fresh ground black pepper |
Directions:
1. Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for about 2 minutes or until zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
2. Drain cooked tortellini well. Toss with a small amount of olive oil to prevent sticking. Add cooked tortellini to sauce, blend well. Allow sauce to cover tortellini.
3. Place sauce and tortellini on serving plate topped with parmesan cheese and parsley.
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