Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          very hot tap water
   3                    chicken bouillon cubes OR
                        3 tsps chick broth granules
  12      ounces        fresh or frozen cheese tortellini
                        (4 generous cups)
   1      16-oz bag     frozen mixed vegetables
                        (e.g. broccoli/cauliflower/carrots)
   2      tablespoons   olive oil
   1      teaspoon      minced garlic
     1/4  cup           grated Parmesan cheese
                        freshly ground pepper to taste

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

Nutritional Information:

Cal 438 / Prot 19g / Carb 46g / Fat 19g / Chol 42mg / Sodium 1168mg