8 oz cheese tortellini
1 zucchini, thinly sliced
2 c. chopped mushrooms
1 tspn crushed red pepper
1/2 tspn Italian seasoning
1/2 c. shredded parmesean cheese
1. Cook tortellini to al dente (about 5 min). In wok or large pan, heat butter over medium until it bubbles and burns, becoming slightly brown. Remove from heat and add balsamic vinegar.
2. Add pasta and vegetables to sauce. Toss well to coat and cover.