Tortellini-Vegetable Toss

Ingredients

• 2 tablespoons warm canned low-sodium chicken broth, undiluted
• ¼ cup hot water
• ¼ pound fresh asparagus spears (about 9 spears)
• Dash of freshly ground pepper
• ¼ teaspoon olive oil
• ¼ cup julienne-sliced zucchini
• 3 ounces refrigerated cheese tortellini, uncooked
• + 5 more ingredients
• • Dash of salt
  • 1 tablespoon sun-dried tomato
  • ¼ cup julienne-sliced carrot
  • ½ teaspoon minced garlic
  • 1 ½ teaspoons freshly grated Romano cheese

Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.

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.

Arrange asparag...

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