Tortellini-Vegetable Toss

Oxmoor House
2 servings.


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1 tablespoon sun-dried tomato
1/4 cup hot water
1/4 pound fresh asparagus spears (about 9 spears)
1/4 cup julienne-sliced zucchini
1/4 cup julienne-sliced carrot
1/2 teaspoon minced garlic
3 ounces refrigerated cheese tortellini, uncooked
2 tablespoons warm canned low-sodium chicken broth, undiluted
1/4 teaspoon olive oil
Dash of salt
Dash of freshly ground pepper
1 1/2 teaspoons freshly grated Romano cheese


Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1/2-inch pieces.

Arrange asparagus, zucchini, carrot, and garlic in a vegetable steamer over boiling water. Cover and steam 5 minutes or until vegetables are crisp-tender. Place vegetables in a large bowl. Set aside, and keep warm.

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine chicken broth and next 3 ingredients, stirring well with a wire whisk. Place pasta in a serving dish; add tomato, vegetable mixture, and broth mixture, tossing gently. Sprinkle with Romano cheese, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 165
Caloriesfromfat 18 %
Fat 3.3 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.2 g
Carbohydrate 25.7 g
Fiber 0.0 g
Cholesterol 22 mg
Iron 0.0 mg
Sodium 332 mg
Calcium 0.0 mg