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Tortellini with Fresh Vegetables
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-
Prep
10
min
-
Total
25
min
-
Servings
4
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Ingredients
-
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
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Steps
-
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.
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-
Try yellow summer squash instead of the zucchini.
-
If cooked pasta sticks together, rinse it gently with hot running water for a few seconds, then drain thoroughly.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 180
- Calories from Fat
- 80
- Total Fat
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 250 mg
- Potassium
- 420 mg
- Total Carbohydrate
- 20 g
- Protein
- 8 g
- Vitamin A
- 14%
- 14%
- Vitamin C
- 38%
- 38%
- Calcium
- 12%
- 12%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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