Tortellini With Red, Yellow, and Orange Bell Peppers

This has been a favorite ever since my sister Brenda and I made it several years ago.  The Spinach Salad consists of spinach, strawberries, and slivered almonds, and topped with a light vinaigrette.  It is a nice complement to the tortellini salad.

TORTELLINI WITH PEPPERS

8 ounces cheese tortellini

2 tablespoons extra-virgin olive oil

1 onion (or leek) thinly sliced

6 cloves garlic, sliced

1 teaspoon dried oregano

1/2-1 cup thinly sliced fennel (bulb)

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1/2 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1.  Bring a large pot of water to a boil.  Add the tortellini and cook according to package directions.  Reserve 1/4 cup of the cooking water and drain.

2.  Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.  Add the onion, garlic, and oregano, and cook, stirring occasionally, for 1 to 2 minutes, or until the onion and garlic start to soften.  Stir in the fennel and cook for 1 minute.   Add the bell peppers and cook, stirring occasionally, for 8 to 9 minutes, or until the peppers are softened, and the onion (or leeks) begin to brown.

3.  Stir in the tortellini and the reserved cooking water, and cook for 1 minute to heat through.  Remove the skillet from the heat and stir in the parsley, cheese, salt, and black pepper.