Ricotta And Spinach Tortelloni With Summer Vegetables

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Southern Living Cooking School


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1 (8-oz.) package ricotta and spinach tortelloni

1/4 teaspoon minced garlic

2 tablespoons extra virgin olive oil

1 red bell pepper, cut into 1/2-inch strips

1 carrot, cut into 1/2-inch strips

1 zucchini, cut into 1/2-inch strips

1/2 medium onion, diced

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

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