Tortellini Shrimp And Vegetables With Spinach Basil Sauce

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This is another one of my 'mystery' recipes. I have no idea where i found it, but it sure tastes good.

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Steps

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Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.

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This recipe is really just an italian stir-fry.

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Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.

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Bring all ingredients to room temperature before starting to cook.

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Cook tortellini according to package directions.

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Drain , toss with a little olive oil to prevent sticking , and spread on paper towels to cool.

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Very lightly steam spinach until slightly wilted but still bright green in color , about 1-2 minutes , rinse under cold water to stop cooking , and drain thoroughly.

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Steam asparagus for about 2-3 minutes , rinse under cold water , and drain.

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Combine parsley , basil , oregano , and scallions , and set aside.

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Combine wine and sherry , add bouillon granules , and stir to dissolve.

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Stir in cornstarch , and set aside.

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Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.

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Add c.

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Ingredients

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tortellini, fresh spinach, fresh asparagus, fresh parsley leaves, fresh basil leaf, fresh oregano, scallions, white wine, dry sherry, chicken bouillon granules, cornstarch, extra virgin olive oil, butter, fresh garlic, onion, fresh mushrooms, portabella mushrooms, fresh ground black pepper, red bell pepper, roma tomatoes, heavy cream, parmesan cheese, gorgonzola, walnuts, salt & freshly ground black pepper