Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
142 g (5 oz) tortellini, pasta shells, penne, or elbow macaroni
1 medium-size carrot, peeled and sliced thin
125 mL (1/2 cup) fresh or frozen green peas
1 medium-size yellow squash (about 227 g/1/2 lb), sliced thin
1 medium-size ripe tomato, cored, seeded, and chopped
7 mL (1/2 tbsp) unsalted margarine
0.5 mL (1.8 tsp) black pepper
15 mL (1 tbsp) grated Parmesan cheese
15 mL (1 tbsp) minced fresh chives, basil, or parsley
In a large heavy saucepan, bring 1.25L (5 cups) unsalted water to a boil over moderate heat; add the tortellini and carrot and cook, uncovered, for 3 minutes. Add the peas and cook 3 minutes more, stirring often. Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 50 mL (1/4 cup) of the cooking liquid, then drain. Rinse in a colander under cold running water and drain well, again. In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat. Return the pasta and vegetables to the saucepan and toss for 1 or 2 minutes or until the mixture is heated through. Sprinkle with the pepper, cheese, and chives and toss again.
Imported on 2011-01-20 16:41:26 — Original ID:311