Tortellini and Veggies

I bought some zucchini and Romas on sale and only decided afterward what to do with them. The tortellini also just happened to be on sale when I went to the store to grab it today, so this meal was actually only about $3, and it went together amazingly fast.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 4  ounces  cheese tortellini
• 1⁄2 lb fresh zucchini, coined or cut into bite-size pieces
• 1⁄2 cup red bell pepper, cut into bite-size chunks
• 1⁄2 cup green bell pepper, cut into bite-size chunks
• 2  roma tomatoes, cubed
• 1  tablespoon garlic, minced
• 1⁄4 cup extra virgin olive oil

Directions

1. Cook tortellini according to directions on package. Drain, reserving just a little of the water.
2. Heat oil in large skillet on medium heat and saute garlic until just starting to brown. Add zucchini and peppers, along with preferred spices (I used some red pepper flakes, garlic powder, onion powder, and Italian seasoning). Saute just until veggies are crisp-tender.
3. Add tortellini, reserved water, and tomatoes. Cook only a couple minutes, just to incorporate everything, but not so long that the tomatoes fall apart.