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Tortellini-Vegetable Toss

Magical.Palate's picture
For those who are one a search for a truly vegetable treat this Tortellini-Vegetable Toss will do the magic. The Tortellini-Vegetable Toss packs in everything needed for a royale treat. Give this Tortellini-Vegetable Toss a try.
  Hot water 1⁄4 Cup (4 tbs)
  Chopped sun dried tomatoes 1 Tablespoon
  Uncooked fresh cheese tortellini 3 Ounce
  Asparagus 1⁄4 Pound, cut into 0.5 inch pieces
  Julienne cut zucchini 1⁄4 Cup (4 tbs)
  Julienne cut carrot 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Low salt chicken broth 2 Tablespoon
  Olive oil 1⁄4 Teaspoon
  Salt 1 Dash
  Ground pepper 1 Dash
  Grated romano cheese 1 1⁄2 Teaspoon

Combine hot water and tomatoes in a small bowl; cover and let stand 15 minutes.
Drain well, and set aside.
Cook pasta according to package directions, omitting salt and fat; drain well.
Steam asparagus, zucchini, carrot, and garlic, covered, 5 minutes or until vegetables are crisp-tender.
Set aside.
Combine chicken broth, olive oil, salt, and pepper in a large bowl; stir mixture well with a wire whisk.
Add tomatoes, cooked pasta, and vegetables; toss gently.
Sprinkle with grated Romano cheese, and serve immediately.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 160 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 17 mg5.7%

Sodium 425.4 mg17.7%

Total Carbohydrates 25 g8.5%

Dietary Fiber 3.7 g14.6%

Sugars 5.5 g

Protein 8 g15.9%

Vitamin A 12.2% Vitamin C 24%

Calcium 11.7% Iron 17%

*Based on a 2000 Calorie diet

Tortellini-Vegetable Toss Recipe