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Tortellini With Vegetable Confetti

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  Butter/Olive oil 1⁄4 Cup (4 tbs)
  Zucchini 1 Medium, cut into 1/4-inch cubes
  Red bell pepper 1 Small, seeded and finely diced
  Garlic 1 Clove (5 gm), minced or pressed
  Fresh thyme leaves/1/2 teaspoon dry thyme 1 Teaspoon
  Pine nuts 2 Tablespoon
  Fresh meat tortellini/Cheese-filled tortellini 9 Ounce (1 Package)
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 2 Tablespoon

In a 3- to 4-quart pan, bring about 2 quarts water to a boil over high heat.
Meanwhile, melt butter in a wide frying pan over medium-high heat.
Add zucchini, bell pepper, garlic, and thyme; cook, stirring often, for 3 minutes.
Add pine nuts; continue to cook, stir-ring, until zucchini and pine nuts begin to brown (about 4 more minutes).
Remove from heat; keep warm.
Add tortellini to boiling water and cook, uncovered, until just tender to bite (about 4 minutes).
Drain well, add to zucchini mixture, and mix lightly; season to taste with salt and pepper.

Recipe Summary

Main Dish
Cook Time: 
45 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1099 Calories from Fat 733

% Daily Value*

Total Fat 84 g129.5%

Saturated Fat 37.3 g186.3%

Trans Fat 0 g

Cholesterol 167 mg55.7%

Sodium 1340.6 mg55.9%

Total Carbohydrates 65 g21.6%

Dietary Fiber 13.8 g55.3%

Sugars 11.3 g

Protein 30 g60.8%

Vitamin A 121.9% Vitamin C 335.3%

Calcium 42% Iron 24.1%

*Based on a 2000 Calorie diet


Tortellini With Vegetable Confetti Recipe