Categories: vegetable dish- casserole

Ingredients

• 1/2 lb. fresh green beans OR asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen con kernels
• 4 cups frozen cheese tortellini
• 4 Tbsp. butter
• 3/4 cup heavy cream
• 1 1/4 oz. freshly grated parmesan cheese
• Generous pinch garlic powder
• salt and ground black pepper
• Freshly grated nutmeg
• 1 roasted red bell pepper, cut into 1-inch pieces

Directions

1. Bring a large pot of salted water to a boil. Add the green beans and corn and boil until beans are just tender, about 3 minutes. Using a slotted spoon transfer beans and corn to a colander and drain well. Add the tortellini to the boiling water and cook until tender; drain.
2. Meanwhile, in a shallow saucepan, combine the butter and heavy cream and cook over medium-low heat, until butter is completely melted. Whisk in parmesan cheese, whisking until smooth. Bring to a simmer and simmer gently for 5 minutes. Season to taste with garlic powder, salt, pepper and nutmeg.
3. In a large bowl, combine the drained tortellini, green beans, corn and roasted pepper and gently toss to combine. Add sauce and gently mix to coat.

4. Note: roast your own bell peppers, or use jarred peppers which have been thoroughly dried before cutting and adding to mixture.

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