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Tortellini Primavera Recipe

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This is a great dish which uses delicious summer squash and zucchini from the garden. It is very easy to make and tastes wonderful.—Mary Ann Dell, Phoenixville, Pennsylvania

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Tortellini Primavera Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
2 teaspoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 cup fat-free 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; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds. Yield: 6 servings.

Nutritional Facts 1 cup equals 245 calories, 9 g fat (3 g saturated fat), 21 mg cholesterol, 468 mg sodium, 35 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Tortellini Primavera in The Taste of Home Cookbook , p320

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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