Spring is on the way . . .

I'll be honest - although it was a short month, February kicked my butt.  It's usually one of my favorite months (my birthday!) and there were some fun times, but an emergency appendectomy and a lot of personal and professional stress are probably what I'll remember about February 2015.  I'm easing back into the normal things of life (laundry, cooking, wearing clothes that aren't pjs or yoga pants) and I revisited this old favorite recipe.  Tortellini is something my girls like and it's easy to just boil and open a can of sauce but I like it better prepared other ways like in soup or this tortellini and veggie dish.  While it has a can of diced tomatoes, it's not too tomato-y and I left the chunks of veggies big enough that Big could pick out what she doesn't like.

I'm glad it's March and spring and spring break are on their way - how about you?

Tortellini & Veggies (4 servings)

1 c. chopped onion
1 8oz package of sliced mushrooms
3/4 c. red pepper cut in chunks
2 cloves of garlic, minced
2 T olive oil
14.5 oz can diced tomatoes
9oz package of refrigerated cheese tortellini
1/2 c. water
1/4 c. white wine
2 tsp italian seasoning
1/4 tsp. freshly ground black pepper
2 small zucchini
1/2 c. shredded Asiago or Parmesan cheese

In a large skillet, heat the olive oil and cook onions, mushrooms, red pepper and garlic over medium high heat for about 5 minutes or until the onion is tender.  Stir in undrained tomatoes, tortellini, water, wine, and seasonings.

Bring to a boil.  Reduce heat, simmer covered for 10 minutes.  While tortellini is simmering, cut your zucchini in half lengthwise and then in slices.  Stir the zucchini in and cook for 5 minutes more uncovered (until zucchini is crisp tender).  Sprinkle with cheese before serving.