TORTELLINI WITH BROCCOLI AND RED PEPPER

9 oz. fresh or frozen cheese tortellini
4 tbsps. olive oil
2-l/2 cups (about 5 ozs.) broccoli florets
l red bell pepper, thinly sliced
l large garlic clove, minced
l/3 cup dry white wine
l tsp. white wine vinegar
Grated Parmesan cheese
Cook tortellini in large pot of boiling water. Drain thoroughly.
Meanwhile heat olive oil in heavy large skillet over medium-high
heat. Add broccoli florets & sliced red bell pepper to skillet and
saute until vegies are just tender, about 3 mins. Add garlic and
stir l min. Add wine & vinegar to skillet and cook 30 seconds.
Add cooked tortellini & toss until heated through, about l min.
Season pasta to taste with s & p. Divide pasta mixture between two
plates and serve, passing cheese separately.
Serves 2. Can Be Doubled. Bon Appetit Feb. l992