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
  • Servings 4

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

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
60 mg
60 %;
Sodium
250 mg
250 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
3 g
3 %
),
Protein
8 g
8 %
;
% 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.