Warm Tortellini and Vegetable Salad

Warm Tortellini and Vegetable Salad Recipe
Oxmoor House
Despite its green color, pesto is a food many kids like when it's mixed with pasta. Pasta salads tossed with pesto also keep well in lunch bags. For younger kids, try substituting a whole-grain rotini or macaroni that's easier to eat.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 11.4 g
Carbohydrate 33.1 g
Fiber 2.7 g
Cholesterol 28 mg
Iron 1.5 mg
Sodium 461 mg
Calcium 145 mg

Ingredients

1 (9-ounce) package fresh three-cheese tortellini
Cooking spray
1 teaspoon bottled minced garlic
2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)
1 cup chopped plum tomato
1 1/2 tablespoons commercial pesto
1/8 teaspoon salt
2 tablespoons preshredded fresh Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; sauté 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.

3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.

 

Young Chefs can:

Measure thinly sliced zucchini

Sprinkle cheese

 

Older Chefs can:

Help sauté zucchini with adult supervision

Pour pesto mixture over pasta mixture

Note:

Michele Powers,

August 2011
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