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Ingredients
| onions (chopped): 1 cup |
| white mushrooms: 8 oz |
| red sweet peppers (chopped): 3/4 cup |
| garlic: 2 cloves |
| olive oil: 2 tsp |
| canned diced tomatoes with green chilies: 14 oz |
| pasta (cheese tortellini): 9 oz |
| red wine: 1/4 cup |
| Italian seasoning: 2 tsp |
| zucchini squash: 4 whole squashes |
| parmesan cheese: 2 oz |
Tortellini and veggies
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
1. In a very large skillet cook onion, mushrooms, red sweet pepper, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in undrained tomatoes, tortellini, water, wine, Italian seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in zucchini. Cook, uncovered, 5 minutes more or until zucchini is crisp-tender. Remove from heat. Sprinkle with Asiago cheese. Makes 4 to 6 servings.