1 lb. dried or frozen tortellini (use half spinach & half regular)
4 qt. water
1 tsp. salt
3 c. broccoli florets
1 1/2 c. yellow bell pepper, cut into strips about 1/4x2"
1 1/2 c. red bell pepper, cut into strips about 1/4x2"
1 1/2 c. sliced fresh mushrooms
1 tbsp. vegetable oil
1 tbsp. unsalted butter

FOR THE SAUCE:

1 tsp. salty
3 tbsp. unsalted butter
1 1/2 c. heavy cream
1/2 c. shredded Parmesan cheese
1/2 c. shredded asiago cheese

Bring the water to a rapid boil; add the salt and the 2 kinds of tortellini. When the water returns to a full boil, reduce heat to medium high and continue cooking for 10 minutes, stirring once. Add the broccoli florets and cook and additional 4 minutes, or until the broccoli is tender but still bright green.

Drain in a colander; rinse briefly under cold water and then drain thoroughly. Set aside to cool.

In a large skillet, melt the butter with a 1 tablespoon vegetable oil. When the butter sizzles, add the red and yellow pepper and saute over high heat for 3 minutes. Add the mushrooms and continue cooking for an additional 3 minutes. Remove from heat and drain briefly in a colander.

To prepare the sauce, in a large, ovenproof decorative casserole, melt the 3 tablespoons unsalted butter over low heat. Add the cream and 1 teaspoon salt. Add the 2 cheeses and heat just until the cheeses melt. Turn the pasta into the casserole and gently toss the pasta and vegetables with the sauce to coat evenly. This dish is ready to serve or can be chilled, covered until ready to serve. If reheating, put in a preheated 300 degree oven for about 20 minutes.