Blanch zucchini, snow peas, peas, asparagus, broccoli, and red
pepper in boiling salt water 1-2 minutes each, until crunchy.
Drain and refresh under cold water and set aside.
Cook tortellini according to package.
While pasta is cooking, saute mushrooms in oil and garlic in a large
Add blanched vegetables, parsley, and seasonings.
Simmer a few minutes until hot.
In another large pan, melt butter.
Add cheese, cream, and basil.
Stir to blend.
Add cooked and drained tortellini and toss.
Top with vegetables.
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