5spears of asparaguswoody ends removed, cut into thirds
½a zucchinidiced
½a yellow squashdiced
Handful of grape tomatoes
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
¼cupof Parmesan cheesemore if desired
2tbspfresh parsleychopped
Instructions
Heat a large pot of salted water over high heat. Cook the tortellini per instructions then drain, reserving 1/4 cup of the cooking water,
While the pasta is cooking. Heat the olive oil in a skillet over medium heat. Add the broccoli florets and onions, making sure to stir often, cook for 4-5 minutes.
Add the remaining vegetables, and cook, stirring often, for 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Toss the cooked and drained pasta in with the veggies, add a drizzle of olive oil, then toss in the Parmesan cheese and parsley, add some of the reserved cooking water; toss to coat evenly. Taste and re-season if needed. Serve immediately. Enjoy.