| 1 | package (9 oz) refrigerated cheese-filled tortellini |
| 1 | tablespoon olive or vegetable oil |
| 1 | medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups) |
| 1/2 | cup coarsely chopped yellow bell pepper |
| 1 | can (15 oz) Progresso® dark red kidney beans, drained, rinsed |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained |
| 2 | tablespoons chili sauce |
| 1/4 | teaspoon salt |
| 2 | tablespoons chopped fresh parsley |
Serve with...
Herbed French Bread
Total Time:
35 min
| 1. | Cook and drain tortellini as directed on package. |
| 2. | Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender. |
| 3. | Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley. |
|
| Any color of bell pepper can be used. Why not try a combination of red, yellow and green? |
|
| If you have fresh basil in your garden, go ahead and substitute it for the parsley.
|
|
| Spoon the tortellini mixture into a shallow serving bowl, and sprinkle with a little shredded Parmesan cheese before adding the parsley. Then add a couple of fresh parsley sprigs to the side of the dish.
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Nutrition Information:
390 ( 80); 9g ( 3g, 0g); 25mg; 620mg; 59g ( 9g, 8g); 18g 10%; 45%; 15%; 25% 2 ; 1 ; 2 ; 1 ; 1 1/2 4