Tortellini With White Wine Primavera               

 tags (edit): @Vogel @Try Soon! Pasta Main Dish  

 

Pasta and pasta dishes come in all shapes and sizes; linguini, fettuccini, angel-hair, rotelle, rotini, you name it! There are easily thousands of different pasta recipes out there, incorporating a large variety of ingredients. Usually, they consist of one type of meat and a mixture of vegetables, tailored to the type of sauce being used. Generally, you sauté the ingredients together and make the sauce while cooking the pasta and toss it all together to make a colorful presentation, although many recipes call for the addition of a pre-made sauce like marinara or alfredo.

Ingredients

1 pound Tortellini Meat Or Cheese
2 ea Plum Tomatoes Chopped
1 ea Green Pepper Julienned
1 ea Red Pepper Julienned
1 bunch Scallion Diced
4 pieces Asparagus Chopped
1 tablespoon Garlic Chopped
1 ea Zucchini Sliced
2 cup White Wine
1 tablespoon Salt
1 tablespoon Pepper White Or Black
1 teaspoon Italian Seasoning
2 1/2 tablespoon Olive Oil Or Vegetable Oil
1/4 cup Parmesan Cheese Grated
6 cups Water For Boiling
2 sprigs Fresh Parsley Garnish
 

Instructions
 Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster) and a few drops of oil to the water (to keep the pasta from sticking once drained). The latter two are optional. When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it. When the water boils, add the tortellini's to the water and set the timer for 7 minutes for cheese tortellini, or 9-10 minutes for meat tortellini.

By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes. Now add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft.

Now add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.

By now the timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce. Serve in a large bowl and sprinkle the parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

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Yields: 2 Servings
    

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