Ingredients
Directions
Cook tortellini as directed on package; drain. Toss with a little olive oil to prevent sticking and cover to keep warm.
Meanwhile, heat oil in large high-sided skillet on medium heat. Add peppers and white parts of onions; sauté 2-3 minutes or until softened. Add garlic; sauté 1 minute. Stir in broth; bring to boil.
Add all remaining vegetables; return to boil. Cover. Cook on low heat 4 minutes or until vegetables are crisp-tender. Remove from heat.
Add butter, half the cheese, and season to taste with salt and ground black pepper. Stir until butter is melted. Gently stir in cooked pasta until coated with sauce. Garnish each serving with remaining cheese and reserved green onions.
Chef’s Tips
Feel free to substitute the vegetables based on what you have or what’s in season – frozen peas, baby spinach, sweet cherry tomatoes or baby carrots, for example.
For something special, top with a spoonful of Armanino Basil Pesto before serving.
Ingredients
Directions
Cook tortellini as directed on package; drain. Toss with a little olive oil to prevent sticking and cover to keep warm.
Meanwhile, heat oil in large high-sided skillet on medium heat. Add peppers and white parts of onions; sauté 2-3 minutes or until softened. Add garlic; sauté 1 minute. Stir in broth; bring to boil.
Add all remaining vegetables; return to boil. Cover. Cook on low heat 4 minutes or until vegetables are crisp-tender. Remove from heat.
Add butter, half the cheese, and season to taste with salt and ground black pepper. Stir until butter is melted. Gently stir in cooked pasta until coated with sauce. Garnish each serving with remaining cheese and reserved green onions.