- Calories 336
- Caloriesfromfat 30%
- Fat 11.2g
- Satfat 4.4g
- Monofat 4.4g
- Polyfat 1g
- Protein 14.9g
- Carbohydrate 45.9g
- Fiber 3.3g
- Cholesterol 39mg
- Iron 2.1mg
- Sodium 586mg
- Calcium 220mg
Pesto Tortellini and Zucchini Salad
Serve this fragrant, colorful salad with warm whole wheat rolls and precut fresh cantaloupe or honeydew melon. Look for fresh tortellini in the refrigerated section of your supermarket. You can substitute yellow squash for zucchini.
How to Make It
Step 1
Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.
Step 2
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the garlic and zucchini, and sauté 5 minutes or until zucchini is tender. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.
Step 3
Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheese.
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veryslowcook's Review
I really wanted to like this dish, but it was strictly "ok". We like dishes with a bit more flavor, so I don't plan to make this one again.
kit2cat's Review
This was delicious - even my 3 young daughters loved it! I used a couple of T. canola oil instead of cooking spray, and substituted a 15oz can of diced tomatoes for the fresh, so I omitted the part of saving the cooking water. I also didn't add any salt or pepper, since the cheese tortellini, parmesan and pesto all add enough flavor as is. I served this with a ceasar salad. Overall, this is a yummy and quick meal that's suitable for everyday or special occasion meals.
StceceMD's Review