Tortellini with prawns and summer vegetables

Ingredients for 2 servings:

• 400 g tortellini from the refrigerated counter, pre-cooked (cheese if possible)
• 1 stalk(s) leek, small
• 1 m.-large bell pepper(s), red
• 1 small zucchini
• 1 clove(s) garlic
• 200 ml vegetable stock
• 100 g cream cheese
• 250 g prawns (frozen possible)
• salt and pepper
• tarragon
• 70 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, fast and easy!

Cut the vegetables into roughly equal-sized pieces. First, fry the zucchini in a non-stick pan without any fat. After 2 minutes, add the bell peppers. After another 2 minutes, add the leek and finely chopped garlic and fry for about 5 minutes. If necessary, add a splash of water to the pan to prevent sticking! (If you like, use oil, of course!). Pour in the vegetable stock, remove the pan from the heat, and gently stir in the cream cheese with a whisk. Now add the tortellini and prawns and heat over a very low heat. Depending on the desired consistency of the sauce, you can add more water, wine, or milk. Season to taste with salt, pepper, and tarragon, if desired! Before serving, sprinkle the tortellini with grated Parmesan cheese. If you feel like experimenting, add fresh chervil or Thai basil!