Tortellini with crisp Vegetables

Tortellini Pasta

Pasta is a type of food made from a dough using flour, water and/or eggs. There are many variations of shapes and ingredients that can constitute pasta. A few examples are spaghetti (solid long cylinders), fusilli (swirls), lasagna (sheets), macaroni (hollow cylinders), tortellini (ring-shaped). Tortellini’s are usually filled with vegetables, cheese or meat. Pasta is typically made from flour but these days we can find pasta’s made from whole grain, brown rice, quinoa and more.
Pasta is usually made with tomato or marinara sauce, but I am not a big fan of such combination. I feel that the flavor of tomatoes over powder all other ingredients and the past in itself. Instead I like it based on olive oil only. You can any vegetable of your choice. I am also cooking with wine, but it is optional. Cooking wine evaporates the alcohol from it and concentrates the flavor further; so I like the richness from the concentration.

Recipe: (Makes for 4 people)

1 lb tortellini (I used cheese filling)
1 carrot diced
1/2 bell pepper diced
few string beans cut small
1/4 cup corn (thawed)
A few shallots chopped
A few broccoli florets
1 – 2 tbsp extra virgin olive oil
2 chopped garlic cloves
1/2 tsp red pepper flakes
Parsley for Garnish
1/4 cup white wine (optional but preferred)

Boil water in a vessel. Add the broccoli and cook until it crisp tender. Remove it and keep it aside. Use the same water and cook the tortellini and some salt. While it is cooking, heat olive oil, add the pepper flakes, garlic, shallots, string beans, carrots and mix well. Saute for a few minutes. Add wine and let it cook until all the alcohol evaporates and the wine reduces and its flavor gets concentrated. Check if the pasta is al dente(almost cooked).
Now add corn to the reduced wine and mix. Add the pasta and toss. Use some pasta water if the pasta feels dry. Add the broccoli in the end and toss. Garnish with parsley. I generally keep dry parsley ready to use all year around. The flavor from the wine reduction really enhances the flavor of this dish. Drizzle some extra virgin olive oil and some grated parmesan cheese if needed. Now tell me, do you really miss the tomato sauce? I doubt it.