Tortellini Primavera

You can use regular varieties of squash - just cut them into smaller pieces.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 4  quarts water
• 1  (9-ounce) package fresh three-cheese tortellini (such as Contadina), uncooked
• 1  cup  vertically sliced baby carrots
• 1 1/2  cups  fresh shelled green peas (about 1 1/2 pounds unshelled)
• 2  teaspoons  olive oil
• 1/3  cup  thinly sliced green onions
• 1  garlic clove, minced
• 1/2  cup  canned vegetable broth
• 2  cups  quartered baby pattypan squash
• 1  cup  vertically sliced baby zucchini
• 2  cups  torn arugula
• 2  tablespoons  finely chopped fresh parsley
• 1  tablespoon  minced fresh chives
• 1  tablespoon  fresh lemon juice
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.

Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.

Nutritional Information

Calories:

206 (21% from fat)

Fat:

7.8g (sat 2.1g,mono 2g,poly 0.3g)

Protein:

9.6g

Carbohydrate:

30.2g

Fiber:

3.9g

Cholesterol:

20mg

Iron:

1.7mg

Sodium:

389mg

Calcium:

143mg