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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

312 calories; fat 10.9g; saturated fat 3.4g; protein 13.6g; carbohydrates 41.6g; cholesterol 25mg; iron 1.8mg; sodium 416mg; calories from fat 31%; fiber 4.6g; calcium 138mg.
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