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
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Steps
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.
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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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