From Amy {Doggerham}


Tortellini Primavera

Ok folks, it ain't pretty, but its here. This is in April 2000 Cooking
Light. I thought it was a great, light dinner, lots of nice veggies.

Amy

* Exported from MasterCook *

Tortellini Primavera

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Pasta dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts water
1 9 ounce tortellini, cheese-filled(contadina)
1 cup carrots -- vertically sliced
1 1/2 cups shelling peas -- shelled. 1.5 #
unshelled (I used frozen)
2 teaspoons olive oil
1/3 cup thinly sliced green onions
1 clove minced garlic
1/2 cup vegetable broth
2 cups squash, summer -- baby pattypan,
quatered (I used yellow crookneck)
1 cup baby zucchini -- vertically sliced
2 cups arugula leaves -- torn (I used
spinach)
2 tablespoons finely chopped fresh parsley
1 tablespoon minced fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Bring water to a boil in large Dutch oven. Add pasta, cook 5
minutes. Add carrots, cook 2 minutes. Add peas, cook 30 seconds.
Drain and rinse with cold water, drain well.

Heat oil in large nonstick skillet over medium high heat. Add the
green onions and garlic and saute for 2 minutes. Add pasta
mixture, broth, pattypan squash and zucchini and bring to a boil.
Cover, reduce heat and simer until thoroughly heated. Stir in
arugula and remaining ingredients.

Source:
"CL April 2000"
Yield:
"9 cups"

- - - - - - - - - - - - - - - - - - -

Per serving(4 servings): 302 Calories (kcal); 7g Total Fat; (20%
calories from fat); 16g Protein; 46g Carbohydrate; 44mg
Cholesterol; 633mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Substitute fresh spinach for arugula. Not as strong a
taste. Makes 4 large or 6 medium servings. May want to add
squash earlier to cook a bit longer, especially if not using baby
squashes.