Recipe - Garden-Style Tortellini

6 cup Very hot tap water
3 Chicken bouillon cubes OR
3 teaspoon Chick broth granules
12 ounce Fresh or frozen cheese
Tortellini
(4 generous cups)
1 16oz bag
(e.g. broccoli/cauliflower/c
Rrots)
2 tablespoon Olive oil
1 teaspoon Minced garlic
One fourth cup Grated Parmesan cheese
Freshly ground pepper to
Taste
Frozen mixed vegetables

Put water, bouillon, and tortellini into a large saucepan; cover and bring
to a boil over high heat. Add vegetables, return to a boil, and cook
uncovered 1 to 2 minutes until vegetables are hot but still crisp and
tortellini tender.

Remove and reserve One fourth cup cooking liquid. Drain vegetables and pasta in
colander. In same pot, heat oil and garlic over medium heat (don't let
brown). Add tortellini, vegetables, and reserved liquid; toss to mix well.
Sprinkle each serving with cheese and pepper.

Yield: 4 servings (with salad) / 3 as onedish meal

Per serving: Cal 438 / Prot 19g / Carb 46g / Fat 19g / Chol 42mg / Sodium
1168mg

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip