Ingredients:
2 teaspoons extra virgin olive oil
1 cup sliced leek (white part only) or chopped onion
1/2 cup sliced celery
Salt and ground black pepper
3 cloves garlic, finely chopped
2 cans (14 ounces each) low-sodium vegetable broth
3 cups water
1 large carrot, peeled and sliced into circles
1 large zucchini, cut in half lengthwise then sliced crosswise
1 cup fresh or frozen peas or green beans
2 tablespoons chopped fresh parsley, divided
1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
1/4 cup (0.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.
ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
30 minutes
Cooling Time: 0 minutes
Servings: 6
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