1 package (19 ounces) frozen cheese tortellini
1-1/2 cups julienned zucchini
1-1/2 cups julienned yellow squash
1 cup julienned red bell pepper	  
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
3/4 teaspoon italian seasoning
1/4 teaspoon pepper
1 cup balsamic vinaigrette
      

-Cook tortellini according to package. Meanwhile, in a large skillet, saute the zucchini,
 squash, mushrooms and pepper in oil until crisp-tender. Stir in the garlic, italian seasoning
 and pepper. Cook 1 minute or until garlic is tender.
-Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture.
 Drizzle with vinaigrette; toss to coat. Serve immediately.

Yield: 7 servings

S & D May/Jun 2007 p. 52