1 8oz pkg. fresh mushrooms, such as crimini or white, halved
1 med. red sweet pepper, cut into 3/4 inch pieces (3/4 cup)
2 cloves garlic, minced
2 Tbsp. olvie oil
1 14 and 1/oz can diced tomamtoes
1 9oz pkg. refridgerated cheese filled tortellini
1/2 cup water
1/4 cup dry red wine
2 tsp. dried italian seasoning
1/4 tsp. black pepper
4 small zucchini, halved lenghtwse and cut into 1/2-inch-thick slices
1/2 cup shredded Asiago or Parmeasan cheese (2oz)
Instructions
In a very large skillet cook onion, mushrooms, red sweet pepper, and garlic in hot oil over medium heat about 5 minutes or until onion is tender.
Stir in undreained tomatoes, tortellini, water, wine, Italin seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir in Zucchinin. Cook, uncovered, for 5 minutes more or until zucchini is extra crisp-tender. Remove from heat. Sprinkle with Asiago cheese.
Originally Submitted
8/28/2010
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