Tortellini Primavera

• 1 (9-ounce) package fresh three-cheese tortellini
• 1 cup (1-inch) sliced asparagus (about 14 spears)
• 1 cup cubed yellow squash (about 1 large)
• 1 cup cubed zucchini (about 1 small)
• 1/2 cup sliced drained oil-packed sun-dried tomato halves
• 2 tablespoons commercial pesto
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh basil
• 2 tablespoons grated fresh Parmesan cheese

1. Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.

zucchini, tomato halves, commercial pesto, garlic, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/tortellini-primavera (may not work)