Using store-bought tortellini, either from your supermarket or from an Italian-products
shop, makes this dish come together in a snap. The beans add both color and protein to the delicious final product.
Serving For: 3
Ingredients:
* 8 ounces fresh or frozen cheese tortellini
* 1 cup vegetable stock
* 1 tablespoon butter
* 1 medium zucchini, sliced
* 1 small red bell pepper, diced
* 2 garlic cloves, minced
* 1 (20-ounce) can kidney beans
* 1 tablespoon fresh thyme, minced
* 3 tablespoons pine nuts
* Salt
* Freshly ground black pepper
* Grated Parmesan cheese, for serving
Directions:
In a large pan, cook the tortellini according to the package directions.
Heat the vegetable stock and butter in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper and garlic. Cook for 3 minutes. Add the beans and thyme and cook for 3 minutes more.
Toss the tortellini with the vegetables and the pine nuts, salt, pepper and grated cheese to taste. Serve hot.
shop, makes this dish come together in a snap. The beans add both color and protein to the delicious final product.
Serving For: 3
Ingredients:
* 8 ounces fresh or frozen cheese tortellini
* 1 cup vegetable stock
* 1 tablespoon butter
* 1 medium zucchini, sliced
* 1 small red bell pepper, diced
* 2 garlic cloves, minced
* 1 (20-ounce) can kidney beans
* 1 tablespoon fresh thyme, minced
* 3 tablespoons pine nuts
* Salt
* Freshly ground black pepper
* Grated Parmesan cheese, for serving
Directions:
In a large pan, cook the tortellini according to the package directions.
Heat the vegetable stock and butter in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper and garlic. Cook for 3 minutes. Add the beans and thyme and cook for 3 minutes more.
Toss the tortellini with the vegetables and the pine nuts, salt, pepper and grated cheese to taste. Serve hot.
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