A delicious twist on typical pasta primavera made with 4-cheese tortellini and pesto sauce.

Ingredients:
1 1/2 tablespoons olive oil
4 large garlic cloves, minced
1 pint cherry tomatoes, sliced in half
1/2 + 1/4 cup vegetable stock, divided
1/2 cup pesto sauce of choice
1 (20oz) package of 4-cheese tortellini
1 medium zucchini, sliced into half-moon shapes
Salt and pepper to taste
2 cups fresh spinach
Grated Parmesan, if desired

Method:
In a large skillet, add the oil and garlic to a cold pan and turn on the heat to medium heat. Cook until the garlic becomes fragrant and starts to sizzle.
Add in the tomatoes and sauté for 5 minutes, just so the tomatoes start to soften, stirring often so the garlic doesn’t burn.
In a bowl, whisk together the 1/2 cup vegetable and pesto until well combined and add it to the tomatoes. Reduce heat to medium-low and simmer for 5 minutes, or until the tomatoes start to burst.
Meanwhile:
Bring a large pot of salty water to a boil. When it’s boiling, add in the tortellini and cook according to directions. Drain and rinse briefly with cool water. Return to the pan.
When the tortellini go into the water, add in the zucchini to the sauté pan and turn the temperature up to medium-high and add the remaining 1/4 cup vegetable stock, and cook until crisp tender (or desired tenderness) and until the tortellini is cooked. Taste and adjust salt and pepper if needed.
Dump the sauce onto the drained tortellini and mix gently to combine. Just upon service, gently stir in the raw spinach and top with grated parmesan cheese, if using.

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