Aimee Fortney's Veggie Tortellini - WSMV News 4

Aimee Fortney's Veggie Tortellini

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If you are looking for "Meatless Monday" ideas, try this easy and delicious veggie-pasta dish!


  • 1 bag (19 ounces) cheese tortellini (3 cheese filling)
  • 1 cup chopped broccoli
  • 1 carrot, sliced
  • 1 red bell pepper, sliced (length wise)
  • 1 yellow squash, cut into round slices
  • 2 cups spinach
  • 4 ounces goat cheese
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes

Bring water to a boil. Add broccoli, carrot, bell pepper and squash to the water. In the last 2 to 3 minutes, add the tortellini. Drain all together and reserve 1 cup of pasta water. Place spinach in the bottom of a large serving bowl. Add tortellini and vegetable mixture. Stir and add "dollops" of goat cheese and season with black pepper and crushed red pepper flakes. Add pasta water, if needed, to loosen up entire mixture. Serve hot or cold.

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