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Tortellini Primavera
Serves 6
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Ingredients:
| 1 package refrigerated cheese tortellini, (9 oz.) |
| 1 tablespoons extra-virgin olive oil |
| 2 medium yellow summer squash, chopped |
| 2 medium zucchini, chopped |
| 2 cloves large fresh garlic, pressed |
| Fresh chopped sweet basil, for garnish, if desired |
| 1 pint grape or cherry tomatoes, halved |
| 1 bunch chopped green onions, white and some green parts |
| 1/2 cup creamy Caesar salad dressing |
| 1/2 cup shredded Parmesan cheese |
| 1/2 cup sliced almonds, toasted |
| Sea salt |
| Fresh ground pepper |
Directions:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, add olive oil and sauté yellow squash, zucchini, and garlic in oil for 4-6 minutes or until crisp-tender. Sprinkle with sea salt and freshly ground pepper.
- Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, green onions and season to taste with salt and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds. Serve warm as pasta or refrigerate as a pasta salad.
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