Recipe - Confetti Muffins

1 pack Refrigerated tortellini
Pasta cooked and drained
1 cup Broccoli coarsely
Chopped
1 cup Cauliflower coarsely
Chopped
2 small Carrots scored and
Sliced
2 tablespoon Green onions cut or sliced up
1 Clove garlic bulbs
Pressed
One half cup Fatfree Italian salad
Dressing
1 teaspoon Hot sauce optional
2 ounce Parmesan cheese grated

Chop broccoli and cauliflower with Food Chopper. Score carrots with Lemon
Zester/Scorer; slice using GraterSlicer. Slice onion with 5inch Self
Sharpening Utility Knife. Pressgarlic with Garlic Press. Combine all
ingredients EXCEPT cheese in Classi cup 2Quart Batter Bowl. Grate cheese
over salad with Cheese Grater. Serve in Classic 2Quart Batter Bowl or
chilled MiniBaking Bowl using 3Way Tongs.

Posted to EATL Digest 29 May 96

Date: Thu, 30 May 1996 16:12:33 0400

From: "Carol T." taillon@ACCESS.MOUNTAIN.NET

Recipe By : The Pampered Chef