Tortellini Primavera

Tortellini Primavera

Yields: 6 servings

Ingredients:

• 4 quarts water
• 1 (9-ounce) package 100% whole wheat fresh three-cheese tortellini, uncooked
• 1 bag frozen organic mixed vegetables
• 2 tsp extra virgin olive oil
• 1/3 cup thinly sliced green onions
• 1 garlic clove, minced
• 1/2 cup reduced sodium vegetable broth
• 2 cups quartered baby patty pan squash
• 1 cup sliced baby zucchini
• 2 cups organic baby arugula, chiffonade
• 2 tbsp minced fresh chives
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Directions:

1. Bring water to boil in a large pot. Add pasta; cook 5 minutes.
2. Add frozen veggies cook 2 minutes. Drain and rinse with cold water; drain well.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes.
4. Add broth, patty pan squash, and zucchini, and bring to a boil.
5. Cover, reduce heat, and simmer until thoroughly heated.
6. Add pasta mixture. Stir in arugula and remaining ingredients.