Give a taste of spring to a package of cheese tortellini by adding fresh asparagus, yellow squash, and zucchini. Intensify the flavors with pesto, garlic, and sun-dried tomatoes.
1 (9-ounce) package fresh three-cheese tortellini
1 cup (1-inch) sliced asparagus (about 14 spears)
1 cup cubed yellow squash (about 1 large)
1 cup cubed zucchini (about 1 small)
1/2 cup sliced drained oil-packed sun-dried tomato halves
2 tablespoons commercial pesto
2 teaspoons minced garlic
2 tablespoons minced fresh basil
2 tablespoons grated fresh Parmesan cheese
How to Make It
Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.