This filling recipe is perfect for a chilly evening!
- 1 Tbsp. olive oil
- 2 carrots, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 2 cups chopped tomatoes
- 1/2 cup frozen peas
- 1/2 cup frozen green beans
- 1 lb. frozen cheese tortellini, thawed
- 2 Tbsp. chopped basil
- 1 tsp. crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
Heat olive oil in a pan. Sauté carrots and onion for 5 minutes until starting to soften. Add garlic and cook 30 seconds more. Add vegetable stock and tomatoes, simmering for 10 minutes. Add the peas and beans with 5 minutes to go.
Once vegetables are tender, stir in the pasta. Return to a boil and simmer for 4 minutes until the pasta is just cooked. Stir in the basil and red pepper flakes and cook for an additional minute. Serve warm and top with grated Parmesan.
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