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Post by ellise on Oct 15, 2005 12:10:15 GMT 10
4 quarts water 1 (9-ounce) package fresh (or frozen) three-cheese tortellini, uncooked 1 cup vertically sliced baby carrots 1 1/2 cups green peas (about 1 1/2 pounds) 2 tsp olive oil 1/3 cup thinly sliced green onions 1 garlic clove, minced 1/2 cup canned vegetable broth 2 cups quartered baby patty pan squash 1 cup vertically sliced baby zucchini 2 cups torn arugula 2 Tbsp minced fresh chives 1 Tbsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper
Bring water to boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water to stop the cooking process; drain well. Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, patty pan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients. Yield: 6 servings (serving size: 1 1/2 cups)
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