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Tortellini Primavera

Prep time 15 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 1/2 cups)
Give a taste of spring to a package of cheese tortellini by adding fresh asparagus, yellow squash, and zucchini. Intensify the flavors with pesto, garlic, and sun-dried tomatoes.

Ingredients

  • 1 (9-ounce) package fresh three-cheese tortellini
  • 1 cup (1-inch) sliced asparagus (about 14 spears)
  • 1 cup cubed yellow squash (about 1 large)
  • 1 cup cubed zucchini (about 1 small)
  • 1/2 cup sliced drained oil-packed sun-dried tomato halves
  • 2 tablespoons commercial pesto
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fresh basil
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 312
  • fat 10.9 g
  • satfat 3.4 g
  • protein 13.6 g
  • carbohydrate 41.6 g
  • cholesterol 25 mg
  • iron 1.8 mg
  • sodium 416 mg
  • caloriesfromfat 31 %
  • fiber 4.6 g
  • calcium 138 mg

How to Make It

  1. Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.

  2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.

Oxmoor House Healthy Eating Collection