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Tortellini with Garden Vegetables

8 ounces of Tortellini or Penne
1/2 cup of fresh or Frozen Peas
2 tablespoon of Olive Oil
2 tablespoon of Parmesan Cheese; grated
1 medium Carrot, peeled and thinly sliced
1 tablespoon of fresh Basil or Parsley, minced or use 1/2 teaspoon  each
1 medium Zucchini; sliced thin
Fresh Ground Pepper, to taste
Ripe Tomato, cored, peeled and chopped


In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 minutes or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one minute. Add the carrot and zucchini and gently saute for 5 minutes stirring occasionally. Mix in tomato and peas; cook 5 minutes longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one minutes. Serve with additional Parmesan cheese on the side. Serves 2

 

 

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