Harvest Vegetable Tortellini

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups sliced mushrooms
• 1 tablespoon all-purpose flour
• 2 small zucchini, chopped
• 2 sweet peppers, chopped
• 1 cup corn kernel
• 2 garlic cloves, minced
• 1 cup 2% evaporated milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 500 g cheese tortellini (fresh or frozen)
• 1/2 cup parmesan cheese
• 1/4 cup chopped fresh basil

1. Cook tortellini according to package directions.
2. Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
3. Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
4. Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
5. Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
6. Serve sprinkled with remaining Parmesan.

olive oil, onion, mushrooms, flour, zucchini, sweet peppers, corn kernel, garlic, milk, pepper, salt, cheese tortellini, parmesan cheese, fresh basil

Taken from www.food.com/recipe/harvest-vegetable-tortellini-169056 (may not work)