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Tortellini With Garden Vegetables

Healthycooking's picture
Tortellini with garden vegetables is a pasta recipe. Cooked with squash, tomatoes, carrots and green peas, this tortellini recipe is herbed with chives to taste. Made with added cheese, it is delicious and filling.
  Pasta shells/Tortellini / penne / elbow macaroni 5 Ounce
  Carrot 1 Medium, peeled and sliced thin
  Green peas 1⁄2 Cup (8 tbs) (Fresh/Frozen)
  Yellow squash 1 Medium, sliced thin
  Ripe tomato 1 Medium, cored, seeded, and chopped
  Unsalted margarine 1⁄2 Tablespoon
  Black pepper 1⁄8 Teaspoon
  Grated parmesan cheese 1 Tablespoon
  Minced chives/Basil/parsley 1 Tablespoon

In a large heavy saucepan, bring 5 cups unsalted water to a boil over moderate heat; add the tortellini and carrot and cook, uncovered, for 3 minutes.
Add the peas and cook 3 minutes more, stirring often.
Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 1/4 cup of the cooking liquid, then drain, rinse in a colander under cold running water, and drain well again.
In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat.
Return the pasta and vegetables to the saucepan and toss for 1 to 2 minutes or until the mixture is heated through.
Sprinkle with the pepper, cheese, and chives and toss again.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 973 Calories from Fat 123

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 282.1 mg11.8%

Total Carbohydrates 166 g55.4%

Dietary Fiber 26 g104.1%

Sugars 42.9 g

Protein 46 g91.5%

Vitamin A 255.2% Vitamin C 95.1%

Calcium 23.5% Iron 25.8%

*Based on a 2000 Calorie diet

Tortellini With Garden Vegetables Recipe