Oh my! It’s going to be hard not to make this on a weekly basis.
Cook the pasta and the cheese tortellini according to package directions; drain. Return to pot; keep warm.
Prepare stir fry vegetables. Using a Julienne Peeler or a Spiralizer, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half and remove seeds; slice tomatoes into 1/4 inch strips or small chunks.
Heat extra virgin olive oil in skillet over medium heat. Add Tbsp of garlic (pressed); cook and stir about 3 minutes or until garlic is softened and begins to brown. Add carrot, squash, zucchini, sliced mushrooms; leftover meat (I had sausage and bacon), salt, pepper. Just have fun with it. Stir fry about 2 minutes or until vegetables are crisp-tender.
In the pasta dish; add about 1 Tbsp oil; salt, basil (chopped) and black pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately. Serves about 8
Papas Cutting Board 