Harvest Vegetable Tortellini
"A different, healthy pasta dish with lots of veggies. Adapted from Canadian Living."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups sliced mushrooms
- 1 tablespoon all-purpose flour
- 2 small zucchini, chopped
- 2 sweet peppers, chopped
- 1 cup corn kernel
- 2 garlic cloves, minced
- 1 cup 2% evaporated milk
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 500 g cheese tortellini (fresh or frozen)
- 1⁄2 cup parmesan cheese
- 1⁄4 cup chopped fresh basil
directions
- Cook tortellini according to package directions.
- Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
- Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
- Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
- Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
- Serve sprinkled with remaining Parmesan.
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Reviews
-
Alas, this one did not work all that well for us. We felt like the vegetables were just too tangy to go with a cream-based sauce (they would have been great with a vinaigrette, however!). I did like the idea of using the evaporated milk, however, all will be using it again for sure! Thanks for posting. -
We really enjoyed this. It is super easy to make and quite tasty with all those veggies in it. The corn gives it a slightly sweet flavor. I also love using the evaporated milk instead of cream- great trick. Yummy. Thanks for posting this recipe. It is perfect for a weeknight meal!
Tweaks
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We really enjoyed this. It is super easy to make and quite tasty with all those veggies in it. The corn gives it a slightly sweet flavor. I also love using the evaporated milk instead of cream- great trick. Yummy. Thanks for posting this recipe. It is perfect for a weeknight meal!
