Tortellini-vegetable Toss
1 tablespoon chopped sun-dried tomatoes, packed without oil
3 ounces uncooked fresh cheese tortellini
1/4 pound asparagus, cut into 1/2 inch pieces
1/4 cup julienne cut zucchini
1/4 cup julienne-cut carrot
1 garlic clove, minced
2 tablespoons low salt chicken broth
1/4 teaspoon olive oil
Dash of salt
Dash of freshly ground pepper
1 1/2 teaspoons grated fresh Romano cheese
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