Tri-Color CheeseTortellini Alfredo with Garden Fresh Vegetables

Dinner last evening, at least a good part of it, came from the community garden plots I share with my brother and sister-in-law, Mayor and Sis.  We did a few housekeeping chores in the garden, then I set out to harvest vegetables.   Dinner picked from the vine early in the evening was on the table a couple of hours later.  It just doesn't get much fresher than that.

 

 

 

Of course, there were a couple of non-garden items needed for the menu.  I picked up frozen tri-color cheese tortellini recently at my very favorite grocery, Carfagna's, in Columbus, Ohio.  They have an outstanding selection of frozen pastas. 

 

 

And what good would any alfredo pasta be without freshly grated Parmesan Reggiano cheese!

 

 

 

 

These vegetables, from the garden, were used in the dinner.  They include, garlic, onions, baby yellow squash, broccoli, green peppers, banana peppers, romaine and bibb lettuces, and swiss chard.  The baby squash are actually from my next door neighbor's community garden plot. The garlic came from Mayor's personal garden.  That man simply cannot get enough of gardening. 

Enough of this standing around and talking!  Let's get cooking.

Salad was easy enough to prepare.  Wash the leaves, tear them into large pieces, add some sliced onion, separated into rings, and chill.  Serve with your choice of dressing.  I also like to chill the salad plates I plan to use.  It helps to keep the salad cold,  especially if you plan to dine outside.  Now on to the main dish.

Tri-Color Cheese Tortellini Alfredo with Garden Fresh Vegetables

1 small red onion, sliced  1/4 inch thick
1 medium white onion, sliced 1/4 inch thick
1 green pepper, coarsely sliced
1/2 hot banana pepper
3 small heads broccoli (I used side shoots, the small heads that form after you pick the main head.  If you are using it from the store, one head will do) chopped into bite size pieces
2 baby yellow squash, sliced 1/4 inch thick
2 leaves Swiss chard, julienned
1 clove garlic, minced
Fresh flat leaf parsley, roughly chopped
Fresh basil leaves, roughly chopped
1 tbsp. extra virgin olive oil
Salt and pepper to taste

1 pound tri-color cheese tortellini
A pot of boiling water
2 tbsp. butter
1/3 cup whipping cream
1/3 to 1/2 cup freshly grated Parmesan Reggiano cheese
Salt and pepper to taste

Wash and prepare the vegetables.  This step is the most time-consuming part of preparing the recipe.  Once your have prepped the vegetables, everything else comes together very quickly.

You are going to need three pans to prepare the recipe.  I know it sounds like a lot of work and a lot of dirty pans, but the results are worth the effort. 

First, heat a pot of water to boiling, into which you will put the tortellini. 

Second, you will need a saucepan for the alfredo sauce.  Put the butter and whipping cream into the saucepan.  Simmer the cream and butter until the mixture is hot and steamy.  Continue to hold it at a simmer. 

Finally, heat a large sauté pan over medium/medium-high heat.  You want to feel heat when you hold your hand over the pan. 

 

Place the tortellini into the boiling water and boil for 6 to 8 minutes, until tender.  Drain, then pour into the sauce pan containing the whipped cream and butter.  Continue to simmer the tortellini mixture.

 

 

When the sauté pan has heated, add the olive oil and swirl the pan to coat the bottom with oil.  Place the broccoli, onions, and peppers into the pan and sauté for a couple of minutes, just until the broccoli begins to turn bright green.  Add the squash, Swiss chard, and garlic and continue to sauté for a couple more minutes.  Because I like the vegetables crisp tender, I sauté them only briefly.  If you prefer your vegetables, softer, sauté them a couple minutes longer.

 

When the vegetables are about done, add the grated Parmesan-Reggiano cheese to the simmering
 tortellini mixture and stir until the cheese has melted to create a sauce that adheres to the pasta. 

 

 

Pour the tortellini into a serving bowl and top with the sautéed vegetables.  Retire to the rainy coolness of your back porch with your meal, as Better Half and I did, and Enjoy!