Warm Tortellini Salad
- 2 pk Frozen cheese tortellini
- -(16-oz. each)
- 2 Cloves garlic; minced
- 2 tb Olive oil
- 3 sm Carrots
- 1 Zucchini
- 1 Yellow squash
- 1/2 ts Salt
Prepare tortellini according to package directions; drain and place in
serving bowl. Meanwhile, slice carrots diagonally; halve zucchini and
yellow squash lengthwise and slice. In a skillet over medium heat, cook
garlic in hot oil 3 minutes or until golden. Increase heat to high and add
remaining ingredients. Cook, stirring 5 minutes or until tender-crisp. Pour
over tortellini and toss to coat. Serves 12. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Recipe from Susan Micko (AGER49C). Lynn's notes: Made
this 10-28-97; used 2 pkg. dry tri- color tortellini; added 1/2 chopped
onion; 1 more zucchini; 3 finely diced plum tomatoes. Topped with toasted
pine nuts and served with garlic bread. The entire meal took 30 minutes
from start to finish and was delicious.
Recipe by: Susan Micko
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 28, 1997
serving bowl. Meanwhile, slice carrots diagonally; halve zucchini and
yellow squash lengthwise and slice. In a skillet over medium heat, cook
garlic in hot oil 3 minutes or until golden. Increase heat to high and add
remaining ingredients. Cook, stirring 5 minutes or until tender-crisp. Pour
over tortellini and toss to coat. Serves 12. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Recipe from Susan Micko (AGER49C). Lynn's notes: Made
this 10-28-97; used 2 pkg. dry tri- color tortellini; added 1/2 chopped
onion; 1 more zucchini; 3 finely diced plum tomatoes. Topped with toasted
pine nuts and served with garlic bread. The entire meal took 30 minutes
from start to finish and was delicious.
Recipe by: Susan Micko
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 28, 1997
