Here's a little taste of spring...fresh from your freezer. Frozen cheese-filled tortellini, sweet peas, and thinly sliced prosciutto come together in less than 30 minutes; and when tossed with olive oil and a bit of lemon, make a satisfying dinner. (Reserving some of the pasta water, as instructed in the recipe, is a handy technique for reducing the amount of fat you add to any pasta.) I served this with mixed spring greens, and passed freshly grated Parmesan at the table. For dessert, chocolate sorbet and fresh raspberries.

Here's a little taste of spring...fresh from your freezer. Frozen cheese-filled tortellini, sweet peas, and thinly sliced prosciutto come together in less than 30 minutes; and when tossed with olive oil and a bit of lemon, make a satisfying dinner. (Reserving some of the pasta water, as instructed in the recipe, is a handy technique for reducing the amount of fat you add to any pasta.) I served this with mixed spring greens, and passed freshly grated Parmesan at the table. For dessert, chocolate sorbet and fresh raspberries.

Boil the pasta on top of the stove and roast all the other ingredients on baking sheets in a hot oven--nothing could be easier; and dinner is ready is less than 1 hour. (As an added bonus, the kitchen gets cozy and warm.) I've been experimenting with different brands of whole wheat and multi-grain pasta. Some taste just a little too "healthy" for my palate; others--with nearly identical nutritional benefits--taste virtually the same as traditional pasta made from white flour. It's worth trying a few different brands until you hit upon one you like. Once that decision is out of the way, you will probably incorporate this easy dinner into your regular repertoire.

Boil the pasta on top of the stove and roast all the other ingredients on baking sheets in a hot oven--nothing could be easier; and dinner is ready is less than 1 hour. (As an added bonus, the kitchen gets cozy and warm.) I've been experimenting with different brands of whole wheat and multi-grain pasta. Some taste just a little too "healthy" for my palate; others--with nearly identical nutritional benefits--taste virtually the same as traditional pasta made from white flour. It's worth trying a few different brands until you hit upon one you like. Once that decision is out of the way, you will probably incorporate this easy dinner into your regular repertoire.