Tortellini-Vegetable Toss

More from this source
Oxmoor House


Add a comment


1 tablespoon sun-dried tomato

1/4 cup hot water

1/4 pound fresh asparagus spears (about 9 spears)

1/4 cup julienne-sliced zucchini

1/4 cup julienne-sliced carrot

1/2 teaspoon minced garlic

3 ounces refrigerated cheese tortellini, uncooked

2 tablespoons warm canned low-sodium chicken broth, undiluted

1/4 teaspoon olive oil

Dash of salt

Dash of freshly ground pepper

1 1/2 teaspoons freshly grated Romano cheese

You might also like

Extra-Crispy Tossed Potatoes
The Kitchn
Bibim Nengmyun (Buckwheat Noodles Tossed With A...
Spoon Fork Bacon
Lobster And Corn Pasta Tossed In A White Wine A...
Spoon Fork Bacon
Baked Risotto W/ Tossed Green Veggies
Veggie Num Num
Taco Pasta Toss
Every Day with Rachael Ray
Skinny And Spiced Winter Squash Soup Ala Sting
The Skinny
Sesame Almond Brown Rice Balls Recipe
101 Cookbooks
Tofu Noodle Toss With Taylor’s Kick-Butt Peanut...
Love and Olive Oil
Tahini Noodle Toss
Donal Skehan
Spicy Skillet-Tossed Pepitas
Umami Girl