Tortelloni in Lemon Cream Sauce with Spring Vegetables
20 oz package pre-made tortelloni, cooked according to instructions
3 cups chopped veg, such as carrots (thinly sliced), yellow squash, zucchini, asparagus, peas and bell peppers
3 cloves garlic, minced
1 Tb olive oil
1 cup half-and-half
1 Tb butter
1 lemon (zest and 3 Tbs juice)
pinch of salt and pepper to taste
1.) Saute vegetables and garlic in olive oil or add a splash of water and place the lid on the pan to steam the veg just until tender.
2.) Meanwhile in a separate sauce pan, heat butter and half-and-half until butter is melted. Cook 10 minutes or until cream thickens slightly. Stir in lemon juice and zest. Add salt and pepper to taste. Let cool slightly.
3.) Cook tortelloni according to package instructions and drain.
4.) In a large serving bowl, gently combine the tortelloni and vegetables with the sauce. Stir to coat.
5.) Serve with Parmesan cheese and any fresh herbs if you have them on hand.