I changed it by adding fresh basil instead of pesto and sliced proscuitto, I also added a little balsamic vinegar. It was delicious!
Warm Tortellini and Vegetable Salad
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.
More From Oxmoor House
- Calories: 247
- Calories from fat: 0.0%
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 11.4g
- Carbohydrate: 33.1g
- Fiber: 2.7g
- Cholesterol: 28mg
- Iron: 1.5mg
- Sodium: 461mg
- Calcium: 145mg
- 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
- 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
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