INGREDIENTS
4 cups
broccoli florets
1/4 cup
water
1/2 lb
asparagus
20 oz
refrigerated cheese tortellini
2 tbsp
flour
10 oz
chicken broth
1 medium
orange
1 medium
zucchini
1 medium
yellow summer squash
3 tbsp
butter
3
green onions
3
garlic cloves
1/2 cup
parmesan cheese
1/4 tsp
pepper
1/8 tsp
salt
1 serving
parmesan cheese