Blanch zucchini, snow peas, peas, asparagus, broccoli, and red
pepper in boiling salt water 1-2 minutes each, until crunchy.
Drain and refresh under cold water and set aside.
Cook tortellini according to package.
While pasta is cooking, saute mushrooms in oil and garlic in a large
frying pan.
Add blanched vegetables, parsley, and seasonings.
Simmer a few minutes until hot.
In another large pan, melt butter.
Add cheese, cream, and basil.
Stir to blend.
Add cooked and drained tortellini and toss.
Top with vegetables.
Originally Submitted
1/10/2010
0 Out of 5 from
0 reviews
You can add this Pasta Primavera recipe to your own private DesktopCookbook.
