Prepare tortellini according to package directions; drain and place in serving bowl. Meanwhile, slice carrots diagonally; halve zucchini and yellow squash lengthwise and slice. In a skillet over medium heat, cook garlic in hot oil 3 minutes or until golden. Increase heat to high and add remaining ingredients. Cook, stirring 5 minutes or until tender-crisp. Pour over tortellini and toss to coat. Serves 12. Formatted by Lynn Thomas dcqp82a@prodigy. Com. Recipe from Susan Micko (AGER49 °C). Lynn's notes: Made this 10-28-97; used 2 pkg. Dry tri- color tortellini; added 1/2 chopped onion; 1 more zucchini; 3 finely diced plum tomatoes. Topped with toasted pine nuts and served with garlic bread. The entire meal took 30 minutes from start to finish and was delicious.