4 quarts water
1 (9-ounce) package fresh (or frozen) three-cheese tortellini, uncooked
1 cup vertically sliced baby carrots
1 1/2 cups fresh shelled green peas (or frozen) (about 1 1/2 pounds)
2 teaspoons olive oil
1/3 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup canned vegetable broth
2 cups quartered baby patty pan squash
1 cup vertically sliced baby zucchini
2 cups torn arugula
2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Bring water to boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.
Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, patty pan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.
Yield: 6 servings (serving size: 1 1/2 cups)
Source: Cooking Light, April 2000
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