Another pasta dish for you guys! I usually keep the pre-made tortellini (the one found in the refrigerated section of the store) on hand in my freezer, it thaws quick and it's a good base for a lot of quick and easy dinners...this one included.
I used some summer squash and red pepper that I wanted to use up in my fridge, but mix up the veggies based on what's in your CSA that week or what you need to use up.
I threw this together last minute with ingredients I had on hand and it turned out great. I'll be adding this recipe to the regular rotation.
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup onion, diced
1 red bell pepper, seeded and chopped
1 zucchini, peeled and chopped
1 yellow squash, peeled and squash
1 9 oz package tortellini (cheese or spinach)
1 tablespoon flour
1-1/2 cups low sodium chicken broth
1/2 to 3/4 cup grated parmesan cheese
2 tablespoons crushed red pepper
1 tablespoon chives
Heat large stove top pan over medium high heat. Once heated, add olive oil, onions and garlic. Cook for two minutes, reduce heat to medium and add red pepper, zucchini and squash. Season with salt and pepper. Cook for about 10 minutes, stirring around occasionally.
Add tortellini and cook for about 3 minutes. In a small bowl, whisk together chicken broth and flour. Add chicken broth and flour to pan with veggies and tortellini. Bring to simmer, and cook for about 5 minutes, until sauce starts to thicken. Reduce heat to medium low and stir in 1/2 cup parmesan cheese until melted. Stir in crushed red pepper and chives.
Serve, topping with more parmesan, if desired.