Tortellini With White Wine Primavera - cooking recipe

Ingredients

1 lb cheese tortellini (frozen)
2 plum tomatoes (may sub. reg. tomatoes, chopped)
1 green bell pepper (julienne)
1 red bell pepper (julienne)
1 bunch scallion (diced)
8 pieces asparagus (chopped)
1 tablespoon fresh garlic (chopped)
1 green zucchini (sliced)
2 cups white wine
1 tablespoon salt (to taste)
1 tablespoon ground black pepper (to taste)
1 teaspoon italian seasoning
2 1/2 tablespoons olive oil
1/4 cup grated parmesan cheese
2 sprigs fresh parsley (to garnish, dried parsley)
6 cups water, for boiling

Preparation

Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster).
When the water begins to simmer, set a large saute pan on med-high heat with the oil in it.
When the water boils, add the tortellini's to the water and set the timer for 7 minutes.
By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Saute for about two minutes.
Add the tomatoes, salt, pepper, and Italian seasoning. Saute for another minute or two, or until the tomatoes are beginning to get soft.
Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.
Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.