Creamy Tortellini Primavera

I always feel slightly better about indulging in pasta when it is loaded with veggies.  So here is my quick and easy weeknight creation that even the kids will like!

1 small head broccoli, cut up
1 small zucchini, sliced into half moons
10 asparagus stalks, sliced into inch long pieces
3 cloves garlic, chopped
1 small sweet yellow onion, chopped
1 red pepper sliced
1 yellow pepper sliced
1/2 pint cherry tomatoes, sliced in half
1c chopped fresh basil
1 container regular Philadelphia cooking creme (unflavored)
1/4c grated parmesan
1tsp Italian seasoning
2T olive oil
1/4c water
salt and pepper to taste
12oz spinach & cheese tortellini (I used barilla)

Put a large pot of salted water on to boil.
In the meantime, chop all of your veggies and the garlic and basil.   Reserve the tomatoes and basil in their own bowl, as they are added at the end.

In a large skillet, heat the olive oil.  Add the garlic and sauté for one minute.  Add all of the chopped veggies, except the tomatoes and the basil.  Stirring and flipping often, sauté the vegetables for 8-10 minutes or until crisp-tender.  Add salt and pepper and Italian seasoning.  In the meantime, cook the tortellini according to directions.  

When vegetables are cooked, add the cooking creme and water.  Stir until well combined.  Add the tomatoes, the basil and the parmesan and stir.  

Drain the tortellini.  In a large bowl gently combine the veggie sauce mixture and tortellini.  Serve immediately and Enjoy!