Tortellini with Peperoni and Vegetables

If you follow my blog, you are aware that I am not a big proponent of prepackaged, processed food, but sometimes, you have to do what you have to do.  If you have time and the inclination to make your own tortellini, invite me over.  But I do not have that kind of time, currently.  School has started and we are going in all sorts of directions, but we still like to eat together, at the table.

This meal took a total of 40 minutes, including chopping the vegetables and boiling the tortellini.  It takes longer to go to the drive-thru and come home that that.  Seriously!



Part of this meal was the need to cook some vegetables before they went south.  I had a choice, prepare and freeze these now for later use, or use these now, and cooking now won out.

You can use any type of vegetables that you like.  I think this would be very delicious with some artichoke hearts, fennel, zucchini or any number of other vegetables.   The original plan was to use a can of diced tomatoes that had been drained, but my pantry was empty of diced tomatoes,  Are you surprised?  I sure was.  The peperoni was in the pantry so that replaced the tomatoes.  If you used the tomatoes, you could have a vegetarian meal.

Ingredients

1 9-ounce package of fresh Tortellini
1 Tablespoon of Sepay Groves Olive Oil
1 Tablespoon of minced Garlic
1/2 cup of coarsely chopped Green Bell Pepper
1/2 cup of coarsely chopped Red Bell Pepper
3-ounces of Peperoni, thinly sliced and quartered
2 cups of assorted chopped Vegetables, I used yellow squash
1/2 teaspoon each of dry Basil, Parsley, and Tarragon
Fresh Grated Parmesan Cheese, I used a 1/4 cup but this is definitely to taste
Salt and Pepper

Directions

1.Using a large stock pot, bring salted water to boil for the tortellini.  Follow the directions on the package.

2. Heat Olive oil in a skillet over medium heat.

2. Wash and chop vegetables.  Place in a large bowl and set aside.

4. Slice and quarter peperoni

5. Add minced garlic to the skillet with olive oil.  Stir constantly so that the garlic does not burn. Once the garlic becomes fragrant, add the vegetables, peperoni and herbs.  Let that cook until the vegetables are just tender.  If the vegetables finish before the pasta is done, remove the skillet from heat to stop the cooking process.

6. Once the salted water starts to boil, add the pasta.  Set timer according to package directions. When the pasta is cooked, add to the skillet and toss.  Let this cook about 5 minutes, adding  pasta water to the skillet, if needed.

7. Grate Parmesan cheese over the mixture and remove from heat.

8. Let cool for 10 minutes before serving.

Enjoy!

Deloris