Tortellini Primavera Recipe
(serves 4 )

1 tbsp/ 15 ml
1
4
1
1/2 lb/ 250 g
1
2
1 tbsp/ 15 ml
1 1/2 tbsp/ 375 ml
1 tbsp/ 15 ml
3 tbsp/ 45 ml
4
3/4 cup/ 175 ml
2 tbsp/ 30 ml
2 tbsp/ 30 ml
 

olive oil
carrot, pared and sliced
green onions, in 1 in (2.5 cm) pieces
celery stalk, sliced
fresh mushrooms, cleaned and sliced
yellow pepper, sliced
garlic cloves, smashed & chopped
chopped fresh basil
chicken stock, heated
cornstarch
cold water
portions cooked veal tortellini, hot
cooked green peas
grated Parmesan cheese
grated Romano cheese
salt and pepper

Method:

1. Heat oil in saute pan over medium heat. Add carrot, onions and celery. Cover and cook 4 minutes.

2. Add remaining vegetables, except green peas. Season with salt and pepper. Add garlic and basil. Stir, cover and cook 3 minutes over medium heat.

3. Incorporate chicken stock and bring to boil.

4. Dissolve cornstarch in cold water and incorporate into sauce. Cook 1 minute.

5. Add pasta and mix. add peas and cheeses. Mix again and simmer 1 minute before serving.

1 SERVING:     330 CALORIES     33g CARBOHYDRATE     14g PROTEIN     16g FAT     4.1g FIBER

 

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