Wednesday, January 27, 2010

Recipe: Tortellini with Asparagus and Zucchini

Here's a scrumptious pasta dish that's easy to make--just buy refrigerated tortellini at the grocery store. For a lighter version, use whole wheat penne pasta, and/or add chicken or shrimp for an extra protein boost. Or make it just like I did, using this recipe.

Tortellini with Asparagus and Zucchini (Serves 4)

2 T extra-virgin olive oil
1 large zucchini, cut into quarter-inch dice
1 red bell pepper, cut into quarter-inch dice
1 lb fresh asparagus, cut into one-half inch dice, leaving tips about one inch long
3 large cloves garlic, minced
½ tsp salt
1 T grated lemon zest
1 cup vegetable (or chicken) broth
2 T capers, drained
1 16-ounce package frozen tortellini, such as Trader Joe’s Artichoke Tortellini
½ cup grated Parmesan cheese
1 T fresh lemon juice
Freshly ground black pepper, to taste

In a large frying pan, heat the oil over medium-high heat. Add zucchini and pepper and stir-fry for three minutes. Add garlic and asparagus and stir-fry until veggies are crisp-tender, about another five minutes.
Reduce heat to medium and add salt, zest, broth and capers. Cover and simmer until sauce is heated through.
Cook tortellini according to package directions, drain and add to sauce in pan.
Stir in cheese, lemon juice and pepper until the cheese has melted. Serve immediately.
This goes well with a crisp, acidic white wine, such as Sauvignon Blanc. Add a small salad and some crusty bread (if you can handle that many carbs), and it's a meal.

[This is a reposting from last fall, which longtime readers may recognize.]