Tortellini-Vegetable Toss

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 18%
  • Fat: 3.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.2g
  • Carbohydrate: 25.7g
  • Fiber: 0.0g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 332mg
  • Calcium: 0.0mg


  • 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


  1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.
  2. 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.
  3. 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.
  4. Cook pasta according to package directions, omitting salt and fat; drain well.
  5. 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.
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