Preparation:
Put water, bouillon, and tortellini into a large saucepan; cover and bring to a boil over high heat. Add vegetables, return to a boil, and cook uncovered 1 to 2 minutes until vegetables are hot but still crisp and tortellini tender.
Remove and reserve 1/4 cup cooking liquid. Drain vegetables and pasta in colander. In same pot, heat oil and garlic over medium heat (don't let brown). Add tortellini, vegetables, and reserved liquid; toss to mix well. Sprinkle each serving with cheese and peppe |
