3/4 lb fresh asparagus, ends trimmed
1/2 cup thinly sliced scallions
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small zucchini, diced
2 Roma tomatoes, peeled, seeded, and diced*
Freshly ground black pepper
(1) 8.8-oz pkg Bertagni Ricotta and Parmigiano-Reggiano Tortellini
1/3-1/2 cup shredded Parmigiano-Reggiano
Remove the asparagus tips and cut the remaining part into 1/2-inch long pieces. In a medium skillet, sauté asparagus and scallions in oil over medium heat for about 4 minutes. Add zucchini and tomatoes and sauté 2 minutes more. Season to taste with salt and pepper. Cook tortellini according to package directions. Drain tortellini and add to the vegetables. Sprinkle with cheese and serve immediately.
*To peel tomatoes, plunge the tomato into boiling water for about 1 minute. Remove and cool. Skin will slip right off.
Makes 4 servings
Per serving: 351 calories; 21g total fat; 8g saturated fat; 72mg cholesterol; 461mg sodium; 30g total carbohydrates; 15g protein;