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Tortellini with Fresh Vegetables

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

(37 ratings)

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1	package (9 ounces) refrigerated cheese-filled tortellini
1	tablespoon olive or vegetable oil
1	medium bell pepper, cut into 1-inch pieces (1 cup)
2	cups chopped roma (plum) tomatoes (6 to 8 medium)
1	medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2	teaspoon Italian seasoning
1/2	teaspoon garlic salt

Serve with...

Herbed Italian Bread
Total Time: 25 min

MORE OPTIONS: 1 2

1.	Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2.	Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3.	Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4.	Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Substitution

Try yellow summer squash instead of the zucchini.

Success

If cooked pasta sticks together, rinse it gently with hot running water for a few seconds, then drain thoroughly.

Nutrition Information:

1 Serving: Calories 180 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 250 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 8 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 38 %; Calcium 12 %; Iron 10 % Exchanges: 1 Starch; 1 Vegetable; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Tortellini with Fresh Vegetables

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