Tortellini and Veggies

A mix of vegetables and cheese-filled tortellini make up this easy meatless pasta meal.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins
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Tortellini and Veggies
Ingredients
1
large onion, coarsely chopped (1 cup)
1
8 ounce package fresh mushrooms, such as crimini or white, halved
1
medium red sweet pepper, cut into 3/4-inch pieces (3/4 cup)
2
2
tablespoons olive oil
1
14 1/2 ounce can diced tomatoes
1
9 ounce package refrigerated cheese-filled tortellini
1/2
cup water
1/4
cup dry red wine
2
teaspoons dried Italian seasoning, crushed
1/4
teaspoon black pepper
4
small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
Directions
  1. 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)
    Per serving:
  • 414 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 45 mg chol.,
  • 566 mg sodium,
  • 46 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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