1 package (9 oz.) refrigerated whole wheat flour cheese tortellini prepared according to package directions
2 T olive oil
1/2 lb fresh green beans
1/2 t salt
1/2 t black pepper
1 yellow summer squash quartered and sliced
1/2 c halved grape or cherry tomatoes
1 T chopped fresh garlic
1/2 c parmesan cheese
Heat oil in a large skillet. Add green beens and salt and pepper; cook, stirring frequently for 5 minutes. Add squash, stirring frequently for 3 minutes. Add tomatoes and garlic and cook, stirring frequently for 2 minutes. Toss in prepared pasta, cook, stirring frequently for 3 minutes. Sprinkle with cheese.
I know what you are thinking -- weeks of absence, and now two posts in two days? In my defense, we are snowed in. It is impossible to go outside. It's been snowing heavily since last night -- 10 inches or so. It's bitterly cold. There is not much left to do at home but cooking. I also felt like eating some healthy yet comforting.
This was an easy dish to put together. I had a little extra green beans, I threw that in there too. And I had a little less cheese, so there was a little less of that. This is the kind of meal that can change depending on the vegetables you have on hand -- or even the kind of tortellini you use. The ratio of vegetables and pasta is also roughly equal -- more so than pasta with some vegetables. It's a delicious meal all around. It's a perfect meal for when you want to eat something healthy and fresh yet need the comfort and warmth of a pasta dish. Good solid meatless weeknight dinner.
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