1
bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium red bell pepper, chopped
1
serrano chile, seeded, chopped
1
jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
1
tablespoon lemon juice
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Steps
1
In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
2
Cook frozen vegetables as directed on bag; cool.
3
In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
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Cooked refrigerated filled ravioli can be used in place of the tortellini.
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