Basically, the ingredient list for this recipe should be constructed as follows: go to the farmer's market in the height of spring and buy as many of the wonderful spring and root vegetables in season as you can.
But here's what we used last time:
2 carrots, peeled and thinly sliced
sugar snap peas (about 1/2 - 1 cup)
a few radishes, including 1/2 inch of the stems, halved
a few scallions, green parts especially
1 head of broccoli, cut into small florets
thickly peeled broccoli stem, sliced diagonally
1 bunch small turnips
1 rutabega, cubed
4 T butter
dash of thyme
2 T fresh lemon juice
chopped fresh taragon and parsley to taste
salt and pepper
1 package cheese tortellini
Bring a pot of water to boil and add 1 T salt.
Blanch the vegetables one type at a time, until barely tender, then remove to a bowl of cold water to stop the cooking.
In a wide skillet, melt butter and add thyme, along with a little bit of the cooking liquid from blanching the vegetables.
Add vegetables to reheat. Add lemon juice and tortellini, and season wih salt, pepper, and fresh herbs. Cook one minute more and serve at once.
Vegetarian Cooking for Everyone, pg. 247