Feel free to substitute different vegetables with this dish. In place of some of the vegetables listed in this recipe, I've used summer squash, mini zucchini squash, button mushrooms, peas, yellow and green peppers, etc. I love the colors of all the vegetables in this dish.
1 package (16-oz) tricolor cheese tortellini
2 tablespoons olive oil
1 pound asparagus, cut into 2-inch pieces
1/2 pound shiitake mushrooms, sliced
1/2 pound snow peas, trimmed
2 large carrots, pared, thinly sliced
1 onion, sliced crosswise, separated into rings
1 large clove garlic, crushed
1/2 teaspoon salt
1 cup heavy cream
1/3 cup freshly grated Parmesan cheese
1/4 cup butter or margarine
1/4 teaspoon freshly ground pepper
Cook tortellini as package label directs; drain. Keep warm. In large skillet, heat oil over medium-high heat. Sauté asparagus, mushrooms, snow peas, carrots, onion, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Add remaining ingredients; bring to boiling. Add tortellini; toss gently until mixed. Over medium heat, stir until heated through.