Tortellini-Vegetable Toss


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

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...

View full recipe at My Recipes


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