Ingredients: |
Ingredients: 4 cups fresh broccoli florets
1/4 cup plus 2 T water, divided
1/2 lb. fresh asparagus, trimmed and cut into 1½ inch pieces
1 pkg. [20 oz] refrigerated cheese tortellini
2 T all-purpose flour
1 can [10½ oz] condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 T butter
3 green onions chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 tsp pepper
1/8 tsp salt
Additional freshly grated Parmesan cheese, optional
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Directions: |
Directions:In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.
Cook tortellini according to package directions; drain.
In a small bowl, whisk flour and chicken broth until smooth.
Cut orange pepper, zucchini and yellow squash into 1/4 inch thick strips.
In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer.
Stir broth mixture to combine; stir into vegetables. Bring to a boil.
Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.
Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine.
If desired serve with additional cheese. |
This recipe for Cheese Tortellini Primavera is from