Recipe courtesy of the Mushroom Council and mushroominfo.com

Serves: 4

Ingredients:
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16 ounces cheese-filled tortellini
1/4 cup extra-virgin olive oil
1 pound white button mushrooms, thinly sliced
2 cups thinly sliced zucchini
1 cup diced red bell pepper
1 tablespoon minced garlic
2 teaspoons oregano leaves, crushed
1 cup low-sodium chicken broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Grated Parmesan cheese (optional)

Instructions:
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Cook tortellini according to package direction and drain.

Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add mushrooms, zucchini and bell pepper and cook, stirring occasionally, for about 5 minutes or until mushrooms become red-brown on one side. Stir in garlic and oregano and cook 1 minute longer. Add chicken broth and cook, stirring, until vegetables are tender, 2 to 3 minutes.

Add cooked tortellini, salt and pepper and toss till well-combined. Sprinkle with grated Parmesan cheese, if desired.