Here's a really simple meal for a warm spring evening that starts with fresh tortellini. Add some roasted vegetables, and you're all set! I used my Roasted Spring Carrots recipe for both the carrots and the Brussels sprouts. I microwave steamed the sprouts for a few minutes first since they tend to take a bit longer to cook than the carrots. Serve the tortellini on a bed of spinach or other spring greens and you're all set to go! This is fast, and is also a nice vegetarian meal.
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