Matt loved this meal- so much so that he is making me post it right now, even though we only finished it 15 minutes ago. I guess that’s a compliment, right?
Forgive me for not having a picture- the only one I took is on Instagram, so you can see it there if you’d like.
Here’s the ingredients:
1 bag three-cheese tortellini
An assortment of vegetables, cut bite size (like for a kebab)- I used zucchini, red onions, yellow squash, carrots, red peppers, and sliced garlic.
1/4 cup feta cheese
white wine vinegar
Freshly ground pepper
Coarse sea salt (we love gray salt from napa style)
The method is very simple: Cook the tortellini. While it is cooking, sautee the vegetables in the oil and vinegar. I used more balsamic than white wine, but the beauty of this recipe is that you can tailor it to your taste preferences.
When the veggies are mostly cooked and the tortellini is done, put the drained pasta in with the vegetables and oil, adding more of the liquids until you reach your desired taste and amount of ‘sauce’. Toss in the feta cheese and mix. Cover and let the flavors mix for a few minutes, and plate! Top with pepper and finishing salt, and you’re done!