Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Tortellini with Fresh Vegetables
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 7
Ingredients
- 1 package (9 ounces) refrigerated cheese-filled tortellini
- 1 tablespoon olive or vegetable oil
- 1 medium bell pepper, cut into 1-inch pieces (1 cup)
- 2 cups chopped roma (plum) tomatoes (6 to 8 medium)
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
Instructions
-
Step1Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
-
Step2Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
-
Step3Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
-
Step4Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Nutrition
180
Calories
9 g
Total Fat
8 g
Protein
20 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 80
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Cholesterol
- 60 mg
- Sodium
- 250 mg
- Potassium
- 420 mg
- Total Carbohydrate
- 20 g
- Dietary Fiber
- 3 g
- Protein
- 8 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 38%
- 38%
- Calcium
- 12%
- 12%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;Tips from the Betty Crocker Kitchens
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