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Tortellini Primavera

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main-dish low fat nut free vegetarian dinner italian

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Ingredients

4 quarts water

1 (9-ounce) package fresh three-cheese tortellini (such as Contadina), uncooked

1 cup vertically sliced baby carrots

1 1/2 cups fresh shelled green peas (about 1 1/2 pounds unshelled)

2 teaspoons olive oil

1/3 cup thinly sliced green onions

1 garlic clove, minced

1/2 cup canned vegetable broth

2 cups quartered baby pattypan squash

1 cup vertically sliced baby zucchini

2 cups torn arugula

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

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