Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables and cheese. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.Place the tortellini into a large bowl. Add the vegetable mixture and toss to coat. Season with salt and black pepper as needed. Serve with additional Parmesan cheese, if desired.
1 jar (23.75 ounces) Prego® Chunky Garden Combination Italian Sauce1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots)0.25 cup grated Parmesan cheese16 ounces frozen cheese tortellini, cooked and drained
Take avocado toast to the next level by to...
Everyone gets their own serving of this fa...
What a clever way to make rugalach...roll�...
Bountiful vegetables from the garden or lo...