Cheese Tortellini with Vegetables
There's cheese tortellini and then there's this enhanced version of the Italian classic. Prepared with a host of palatable ingredients, this dish will go down as a keeper.
At a glance
9 oz. cheese tortellini, frozen
1 tsp. extra virgin olive oil
1 large red onion, sliced
1 large red pepper, sliced
2 tbsp. sun-dried tomatoes, chopped
2 cup broccoli, chopped
1/4 cup dry white wine
1/4 cup lemon juice, fresh
1 tbsp. tarragon
3 tbsp. Parmesan cheese, grated
Spray a nonstick skillet with non-fat cooking spray. On medium heat, sauté onion and pepper for about 10 minutes. Stir in chopped broccoli. Pour in the lemon juice and wine. Add the tarragon. Cover and cook over low heat for about 15 minutes. Prepare tortellini according to package directions while veggies are cooking. Stir the olive oil and sun-dried tomatoes with the veggie mixture. Serve over prepared tortellini.
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