|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;