Garden Tortellini Primavera Recipe

Garden Tortellini Primavera Recipe
Garden Tortellini Primavera Recipe photo by Taste of Home
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Garden 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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
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 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.
Originally published as Tortellini Primavera in The Taste of Home Cookbook 2008, p320

Nutritional Facts

1 cup: 245 calories, 9g fat (3g saturated fat), 21mg cholesterol, 468mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Tortellini Primavera in The Taste of Home Cookbook 2008, p320

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