Mushroom Tortelloni Recipe
vidalia onions, asparagus, zucchini, peas, lemon coriander sauce
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Ingredients
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Pasta
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Tortelloni
In a large pot, bring water to a boil. Add 1 tsp of salt. Once boiling, add the tortelloni pasta and cook according to package instructions (usually about 4-6 minutes). Drain and set aside.
Vegetable Preparation
- 2
Prepare the Vegetables
While the tortelloni is cooking, finely chop the Vidalia onion. Trim the asparagus and cut it into 1-inch pieces. Slice the zucchini into half-moons. Set all vegetables aside.
- 3
Sauté the Vegetables
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the chopped Vidalia onion and sauté until translucent, about 3-4 minutes. Add the asparagus and zucchini, and sauté for an additional 5 minutes. Add the frozen peas and sauté until heated through.
Sauce Preparation
- 4
Make the Lemon Coriander Sauce
In a small bowl, combine the lemon juice, finely chopped garlic cloves, chopped fresh coriander, 1 tsp of salt, and 1 tsp of black pepper. Mix well.
Combine and Serve
- 5
- 6
Serve
Serve warm, garnished with additional coriander if desired.