Spring in a Pasta Dish

Spring in a dish

It is going to be hard not to have this on a weekly menu.

Cook the pasta and the cheese tortellini according to package directions; drain.  Return to pot; keep warm.

Prepare stir fry vegetables.  Using a Julienne Peeler or a Spiralizer, cut carrot, yellow squash and zucchini into long julienne strips.  Slice tomatoes in half and remove seeds; slice tomatoes into 1/4 inch strips or small chunks.  

Heat extra virgin olive oil in skillet over medium heat.  Add Tbsp of garlic (pressed); cook and stir about 3 minutes or until garlic is softened and begins to brown.  Add carrot, squash, zucchini, sliced mushroom; leftover meat (I had sausage and bacon), salt, pepper.  Just have fun with it.  Stir fry about 2 minutes or until vegetables are crisp-tender.

Spring in a dish

In the pasta dish; add about 1 Tbsp oil; salt, basil (chopped) and black pepper; toss gently.  To serve, spoon pasta into serving bowl; top with vegetable mixture.  Sprinkle with Parmesan cheese.  Serve immediately.   Serves about 8