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• 0:10 Prep
• 0:20 Cook
• 4 Servings
• Easy
INGREDIENTS
• 2 x 325g packets ricotta and spinach tortellini
• 1 bunch broccolini, trimmed, cut into thirds
• 1 cup sugar snap peas, trimmed
• 2/3 cup frozen baby peas
• 3 tablespoons butter, chopped
• 3 garlic cloves, crushed
• 1 zucchini, halved lengthways, thinly sliced
• 1 tablespoon fresh lemon thyme leaves
• 10 oz light cooking cream
• 1/2 cup finely grated parmesan
• Small fresh basil leaves, to serve
METHOD
• Step 1 Bring a large deep-frying pan of salted water to the boil over high heat. Cook tortellini following packet directions, adding broccolini, sugar snap peas and peas to the pan for the last minute of cooking time. Drain, reserving 60ml (1/4 cup) cooking liquid.
• Step 2 Melt butter in the frying pan over medium heat. Cook garlic, zucchini and 3 teaspoons thyme, stirring, for 3-4 minutes or until zucchini is almost tender. Add cream and reserved cooking liquid. Bring to the boil. Reduce heat and simmer for 4-5 minutes or until sauce thickens. Stir in cheese until melted.
• Step 3 Return pasta and vegetables to the pan. Stir gently to coat. Season with pepper. Serve pasta topped with basil and remaining thyme.