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Three Cheese Tortellini with Sautéed Yellow Squash, Baby Zucchini and Baby Carrots

Ease of preparation:  

Prep Time: 8 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 bag (8 ounces)BARILLA Three Cheese Tortellini
¼ cupolive oil
3 clovesgarlic, chopped
¾ cupyellow squash, sliced thin, quartered,
¾ cupzucchini, sliced thin, quartered
¾ cupbaby carrots
to tastesalt
to tastefreshly ground black pepper
½ cup loosely packedfresh basil, sliced into thin strips
¼ cup loosely packedfresh mint, sliced into thin strips
½ cupRomano cheese, grated


BRING two large pots of salted water to a boil, one for carrots and one for the Tortellini.
CUT squash and zucchini into thin slices and quartered.
PEEL and blanch carrots for approximately 3 minutes. Cut into quartered pieces
Meanwhile, COOK Tortellini according to package directions.
HEAT oil in a large skillet and add garlic. Cook garlic until soft but not brown.
ADD squash, zucchini and carrots to the skillet. Increase heat and sauté vegetables for three minutes, Season with salt and pepper to taste.
DRAIN Tortellini and combine with vegetable mixture. Sprinkle with Romano cheese, basil and mint. Toss well before serving




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