Ingredients
9oztri-colored cheese tortellini,fresh
7ozfresh peas
8ozgreen beans,cut into 1-inch pieces
2medium zucchini,cut into bite-size pieces
1small cauliflower head
8ozcherry tomatoes,halved
⅓cupolive oil
2tbsplemon juice,freshly squeezed
2tbspbasil leaves,finely chopped
salt and pepper,to taste
Preparation
Cook the tortellini according to the package instructions.
Prepare a large bowl with icy water for the cooked vegetables.
In a separate pot, bring 6 to 8 cups of water to boil. Add some of the peas, green beans, zucchini, and cauliflower and cook for few minutes until al dente.
Remove the vegetables from the pot and place them into a bowl with icy water. Let soak for 2 minutes and remove to drain all water.
Repeat the process until all the peas, beans, zucchini and cauliflower are cooked.
In a large mixing bowl combine the cooked tortellini, cooked vegetables, and halved tomatoes. Season to taste.
In a small mason jar add the olive oil, lemon juice, chopped basil, a pinch of salt, and pepper.
Shake for a couple of seconds and pour over the pasta bowl. Toss to coat.
Serve and enjoy.
