I may adapt this recipe to make it meat free. Lent is coming and I will need some lunch possibilities for Fridays. I may also look for some fresh snow peas to take the place of the frozen ones.
1 32oz. carton low sodium chicken broth (or vegetable broth)
2 2 1/2 inch strips, lemon zest
1 9oz. package refrigerated three cheese tortellini
1 1/2 C. frozen baby peas
1 tsp. salt
1/2 tsp. coarsely ground black pepper
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh flat leaf parsley
Bring broth and lemon zest to a boil in a large sauce pan over medium high heat. Stir in tortellini, cover and return to a boil. Reduce heat and simmer 8 minutes. Stir in peas, salt and pepper; simmer, uncovered until tortellini is tender and peas are hated through, about 2 minutes. Discard lemon zest. Serve sprinkled with Parmesan and parsley.
Subscribe to:
Post Comments (Atom)
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment