Tortellini with Fresh Vegetables

Tortellini with Fresh Vegetables

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.