Ingredients
4 cups fresh broccoli florets1/4 cup plus 2 tablespoons water, divided 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces1 package (20 ounces) refrigerated cheese tortellini2 tablespoons all-purpose flour1 can (10-1/2 ounces) condensed chicken broth, undiluted 1 medium sweet orange or yellow pepper1 medium zucchini1 medium yellow summer squash3 tablespoons butter3 green onions, chopped3 garlic cloves, minced1/2 cup freshly grated Parmesan cheese1/4 teaspoon pepper 1/8 teaspoon saltAdditional freshly grated Parmesan cheese, optional
Preparation
In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.
Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.
Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.
Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.
