Tortellini with Zucchini and Tomatoes
|Sun dried tomatoes||1⁄4 Cup (4 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Chopped zucchini||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Green onions||2 , cut into 1 inch pieces|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon|
|Cheese tortellini||9 Ounce, use fresh (1 Package)|
1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain tomatoes, and slice thinly; set aside.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add zucchini and garlic; saute 2 minutes. Add green onions, red pepper, and oregano; saute 1 minute. Stir in tomato. Remove from heat, and keep warm.
3. Cook tortellini according to package directions, omitting salt and fat; drain. Place tortellini in a bowl. Add zucchini mixture; toss. Serve immediately.