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Tortellini and Veggies
Ingredients
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1
large onion, coarsely chopped (1 cup)
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1
8 ounce package fresh mushrooms, such as crimini or white, halved
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1
medium red sweet pepper, cut into 3/4-inch pieces (3/4 cup)
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2
cloves garlic, minced
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2
tablespoons olive oil
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1
14 1/2 ounce can diced tomatoes
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1
9 ounce package refrigerated cheese-filled tortellini
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1/2
cup water
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1/4
cup dry red wine
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2
teaspoons dried Italian seasoning, crushed
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1/4
teaspoon black pepper
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4
small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
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1/2
cup shredded Asiago or Parmesan cheese (2 oz.)
Directions
In a very large skillet cook onion, mushrooms, red sweet pepper, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in undrained tomatoes, tortellini, water, wine, Italian seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in zucchini. Cook, uncovered, 5 minutes more or until zucchini is crisp-tender. Remove from heat. Sprinkle with Asiago cheese. Makes 4 to 6 servings.
Nutrition Facts
(Tortellini and Veggies)
- Servings Per Recipe 4,
- Calories 414,
- Protein (gm) 18,
- Carbohydrate (gm) 46,
- Fat, total (gm) 18,
- Cholesterol (mg) 45,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 8,
- Vitamin A (IU) 1846,
- Vitamin C (mg) 70,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 566,
- Potassium (mg) 722,
- Calcium (DV %) 323,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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