Tortellini with Fresh Vegetables

 

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

• 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.