Ingredients
16ozcheese tortellinicooked
3tbspbutter
1tspgarlicminced
1cupzucchinisliced
¼cupwater
½cupbroccoli florets
½cupasparagustrimmed
½cupred pepperdiced
½cupcarrotsdiced
1cupchicken stock
1cupheavy cream
1tbspcornstarch
½cuppetite peas
½cupsnow peas
½cupparmesan cheese
Preparation
Cook pre-made cheese tortellini according to package directions and set aside.
In a large skillet, add butter and melt over medium heat. Add garlic and saute for a minute.
Add zucchini and water. Stir it all together, let cook for 1 minute.
Add broccoli, asparagus, red pepper, and carrots, and cover, and steam for 3 to 4 minutes.
Remove the lid and add chicken stock, and heavy cream once the vegetables are cooked. Leave on the heat.
Make a slurry by combining one tablespoon of cornstarch with some of the liquid from the pan. Add the liquid to the corn starch in a small bowl, and mix together.
Pour slurry into the skillet, and add the two kinds of peas. Add parmesan cheese, and stir.
Add the pre-cooked cheese tortellini, and stir it all together. Leave on heat until sauce reaches desired thickness. Serve immediately.
