Cheesy Tortelloni with Sauteed Vegetables
1 garlic clove chopped
3/4 lb. cremini mushrooms, sliced thick
1 lb. mixed summer squash (zucchini and yellow squash), quartered
1/4 cup Wild Mushroom and Sage Extra Virgin Olive Oil
1 lb. fresh or frozen cheese tortelloni
1/3 cup grated Parmesan
2 tbsp snipped chives
Bring a large pot of water to boil (drizzle a few drops of olive oil into it to keep pasta from sticking). Heat the Wild Mushroom and Sage Extra Virgin Olive Oil in a deep skillet. Sauté the vegetables and mushrooms over medium-high heat for about 5 minutes. Cover and keep warm.
Add the pasta to the boiling water and cook according to package directions. Toss the pasta in with the mushrooms and vegetables, then sprinkle with chives and Parmesan.