Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
package (9 ounces) refrigerated cheese-filled tortellini
tablespoon olive or vegetable oil
medium bell pepper, cut into 1-inch pieces (1 cup)
cups chopped roma (plum) tomatoes (6 to 8 medium)
medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
teaspoon Italian seasoning
teaspoon garlic salt
Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 80 ),
% Daily Value
- Total Fat
- 9 g
- 9 %
- (Saturated Fat
- 4 g,
- 4 %
- 60 mg
- 60 %;
- 250 mg
- 250 %;
- Total Carbohydrate
- 20 g
- 20 %
- (Dietary Fiber
- 3 g
- 3 %
- 8 g
- 8 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.