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Tortellini with Fresh Vegetables

Tortellini with Fresh Vegetables
  • Prep 10 min
  • Total 25 min
  • Servings 4
Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Updated February 21, 2007

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

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9 g
Saturated Fat
4 g
Cholesterol
60 mg
Sodium
250 mg
Potassium
420 mg
Total Carbohydrate
20 g
Dietary Fiber
3 g
Protein
8 g
% Daily Value*:
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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