This saute could not get any easier (or more delicious)! It takes less than thirty minutes to make, but the flavors taste like you cooked for hours.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
Yield:4 servings 1x
9 ounce bag tortellini (in the refrigerated section – not the dry pasta section)
1 zucchini, sliced in half moons
1 squash, sliced in half moons
1 cup grape tomatoes, sliced in half
1 small head broccoli, chopped into bite-sized florets
1 bunch asparagus, fibrous ends removed and chopped into 1 or 2 inch pieces
1 shallot, minced
3 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch red pepper flakes
15 oz can tomato sauce
1/2 cup parmesan cheese, grated
Olive oil for pan
Optional garnish: fresh sliced basil
Bring a medium pot of salted (it should taste like the ocean) water to a boil. When boiling, add your tortellini and cook according to instructions on the package. When done, drain in a colander and rinse with cold water to stop the cooking.
Meanwhile, prep all your veggies and heat a large skillet over medium high heat with some olive oil.
When hot, add all your veggies except for the shallot and garlic. Season with salt and pepper. Saute, stirring often, until veggies have softened. After about five minutes, add your shallot and garlic.
Saute for another few minutes and then add your thyme, oregano, and red pepper flakes. Saute for another minute or two and add your tomato sauce. Season to taste with salt and pepper.
Saute, stirring often, for another five or so minutes or until the veggies are tender but still have a bite (exact cook time will depend on your preference on how tender vs. crunchy you want your veggies).
When the veggies are done, remove the pan from the heat and fold in your tortellini and parmesan cheese. Season to taste with salt and pepper.