Tortellini with a White Wine Primavera

Servings:

Cooking Time:

Ingredients:

• 1 lb Meat or Cheese Tortellini - frozen or fresh
• 2 plum tomatoes (may sub. reg. tomatoes), chopped
• 1 green, bell pepper, julienne
• 1 red, bell pepper, julienne
• 1 bunch of scallions, diced
• 4 pieces asparagus, chopped
• 1 tbsp fresh garlic, chopped
• 1 green zucchini, sliced
• 2 cups white wine
• 1 tbsp salt
• 1 tbsp white or black, ground pepper
• 1 tsp Italian seasoning
• 2 ½ tbsp olive oil, or vegetable oil
• ¼ cup grated parmesan cheese
• 2 sprigs fresh parsley for garnish (dried parsley)
• 6 cups water for boiling

Instructions:

• Set a pot of the water on high heat to boil, add a pinch of salt (to add flavor and help the water boil faster) and a few drops of oil to the water (to keep the pasta from sticking once drained). The latter two are optional.
• When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.
• When the water boils, add the tortellini's to the water and set the timer for 7 minutes, or 9-10 minutes for meat tortellini's.
• Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes.
• Now add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another two minutes, or until the tomatoes start to get soft.
• Now add the wine and reduce by half, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
• Check the tortellini by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for a minute to absorb some of the sauce.
• Serve in a large bowl and sprinkle the parmesan cheese liberally. Garnish with the parsley sprigs, or sprinkle freshly chopped parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

Serve with Italian crustinies or garlic bread. Suggested Wine: White Zinfandel

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