Tortellini Primavera Recipe

Tortellini Primavera Recipe
Photo by: Taste of Home
Rating

100% would make again

This creamy meal-in-one calls for just a few ingredients, including store-bought pasta, so it’s a snap to put together. “It's a wonderful salad when zucchini and squash are in great abundance,” notes Mary Ann Dell of Phoenixville, Pennsylvania.

This recipe is:

Healthy

Quick

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  • 6 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 medium yellow summer squash, chopped
  • 2 medium zucchini, chopped
  • 2 teaspoons Crisco® Pure Olive Oil
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 cup creamy Caesar salad dressing
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup sliced almonds, toasted

Directions

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender.
  • Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with Parmesan cheese and almonds. Yield: 6 servings.

Nutrition Facts: 1 cup (prepared with fat-free salad dressing) equals 247 calories, 9 g fat (3 g saturated fat), 21 mg cholesterol, 463 mg sodium, 35 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Tortellini Primavera published in Simple & Delicious July/August 2006, p18

Tip

Toasting Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Tortellini Primavera Recipe

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