This was a great light, filling and easy meal for supper and we'll make this again. I totally made it up as I went along so this is to the best of my memory 2 weeks after the fact.
Garden Delight Vegetarian Tortellini
1 packet dried tortellini, any filling
1 can drained and rinsed pink beans
1 bunch chiffonade Swiss Chard
2 cloves of garlic
3 stalks of celery
salt and apper and olive oil to tatse
Boil water for pasta.
In a sautee pan, heat some olive oil and add the diced onion, celery and carrot. Sautee until just tender. Add the garlic and sautee for another few minutes. Add the swiss chard and let it cook down.
When the pasta is ready, drain the pasta and add to the skillet with the vegetables and toss with the beans to heat.
Serve with a drizzle of olive oil, some pepper, a little basil and some parmesan cheese.