CREAMY TORTELLINI WITH VEGETABLES
Yield 4 servings
Number Of Ingredients 14
Steps:
- Take the broccoli out of the freezer and let it begin to thaw. Dice the onion and mince the garlic. Begin to sauté the onion and garlic in a large pot with butter over medium-low heat. While the onion and garlic are cooking, peel and cut the carrots into half rounds. Add the carrots to the pot and continue to sauté. Dice the red pepper and add it to the pot. Finally, cut the squash into quarter rounds and add it to the pot as well. Continue to sauté the ingredients in the pot just until the squash begins to soften. Add the chicken broth to the pot and turn the heat up to medium. Cut the cream cheese into small pieces, and add it to the pot. Stir and cook the vegetables, broth, and cream cheese until the cream cheese is melted in and the sauce is smooth. Let the sauce come up to a simmer. Add the frozen tortellini directly to the pot (frozen tortellini is precooked and only needs to be heated through). Let the sauce come back up to a simmer after adding the tortellini, then simmer until the tortellini is tender and heated through (about 5 minutes). The sauce should thicken some while simmering. While the tortellini is simmering, cut the broccoli florets into smaller pieces. Finally, season the tortellini and cream sauce with ¼ cup grated parmesan, some freshly cracked pepper, about ¼ tsp of salt, and a dash of hot sauce (if you like hot sauce). Stir the ingredients in, taste, and adjust the seasoning if needed. The Parmesan will further thicken the sauce as it melts in. Finally, to keep the broccoli vibrant green in color, add the florets to the pot and cook just long enough to heat through (3-5 minutes). Serve hot.
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