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Vegetable Pine Nut Tortellini

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  Sweet red pepper 1⁄4 Cup (4 tbs), diced
  Green bell pepper 1⁄4 Cup (4 tbs), diced
  Turnip 1⁄4 Cup (4 tbs), diced
  Carrots 1⁄4 Cup (4 tbs), diced
  Tortellini 1 Pound (Spinach Stuffed)
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Pine nuts 1⁄4 Cup (4 tbs)
  Vegetable juice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Basil To Taste, finely shredded

In a saucepan filled with lightly salted boiling water, blanch vegetables 2 minutes or so.
Remove with a slotted spoon.
Cool under running cold water.
Set aside.
In the same boiling water, cook pasta following package instructions.
Set aside.
In a skillet, heat oil.
Saute vegetables, garlic and pine nuts.
Stir until pine nuts start to brown lightly.
Add vegetable juice.
Season with salt and pepper.
Bring to a boil.
Add tortellini.
While stirring, heat through.
Garnish with basil.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2128 Calories from Fat 892

% Daily Value*

Total Fat 101 g156.1%

Saturated Fat 24.2 g121.2%

Trans Fat 0 g

Cholesterol 190.5 mg63.5%

Sodium 2176 mg90.7%

Total Carbohydrates 241 g80.4%

Dietary Fiber 14.9 g59.5%

Sugars 20 g

Protein 69 g138.6%

Vitamin A 222.4% Vitamin C 257.5%

Calcium 76.8% Iron 58.9%

*Based on a 2000 Calorie diet

Vegetable Pine Nut Tortellini Recipe