1 pkg (9 oz) cheese-filled tortellini
1 Cup EACH cauliflower and broccoli
2 medium carrots
1 tsp hot pepper sauce (optional)
1 garlic clove
4 green onions
1/2 Cup fat-free Italian salad dressing (I use regular as my kids don't
like the fat-free stuff)
1/2 cup fresh parmesan cheese (in block)
Directions
Prepare tortellini according to directions in Generation II 3-Qt
Saucepan. Drain and rinse pasta under cold water using 5 3/4 Qt
Colander. Place tortellini in 4 Qt bowl. Peel carrots with vegetable
peeler. Score down the sides with Lemon Zester/scorer then cut into
thin slices using Ultimate slice and grate. Chop broccoli and
cauliflower with Food Chopper. Slice green onion with 8" Chef's Knife.
Add vegetables to tortellini and toss with salad dressing. Press garlic
into bowl using Garlic Press. Grate Parmesan over salad using Deluxe
Cheese Grater. Toss lightly to combine. Serve with 3-Way Tongs.
