Tortellini with fresh vegetables

Ingredients for 4 servings:

• 2 zucchinis
• 2 bell peppers, yellow
• 1 garlic clove(s)
• 2 onions, red
• 2 sprigs of oregano
• 80 g Parmesan
• 600 g tortellini
• 1 tbsp oil
• salt and pepper
• 1 shot of white wine, if desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Clean the bell peppers and trim the ends of the zucchini. Peel the onions and garlic. Wash the vegetables and herbs. Coarsely grate the zucchini using a vegetable grater. Cut the bell peppers into 1 cm thick wedges. Finely chop the garlic and slice the onions into thin rings. Pick the leaves off the oregano and finely grate the Parmesan cheese. Cook the tortellini in a large pot of boiling water according to the package instructions. Heat 1 tablespoon of oil in a large pan and sauté the onion rings for 2-3 minutes until translucent. Add the garlic, zucchini, and bell peppers and season with salt and pepper. A dash of white wine can also be added here; it tastes delicious. Simmer for 5-8 minutes. The vegetables should still be firm to the bite. After cooking, drain the tortellini in a colander and carefully toss with the vegetables and 2/3 of the Parmesan cheese. Arrange the tortellini on plates and serve with the remaining Parmesan and, if desired, sprinkled with fresh oregano.