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Garden Tortellini Primavera

 Garden Tortellini Primavera
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Garden Tortellini Primavera (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.