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Tortellini with Garden Vegetable Sauce
Ingredients
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1
medium onion, chopped (1/2 cup)
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1
stalk celery, sliced (1/2 cup)
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2
cloves garlic, minced
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1
tablespoon margarine or butter
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2
pounds ripe tomatoes, peeled and chopped (3 cups), or one 28-ounce can tomatoes, cut up
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1
cup sliced fresh mushrooms
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1/2
cup chopped green sweet pepper
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1
tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
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1/2
teaspoon sugar
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1/4
teaspoon salt
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1/8
teaspoon pepper
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1
small yellow summer squash or zucchini, cut into 1/2-inch pieces
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1
8 ounce package dried tortellini or one 9-ounce package refrigerated tortellini
Directions
1. For sauce, in a large saucepan cook onion, celery, and garlic in margarine or butter until tender. Stir in fresh or undrained canned tomatoes, mushrooms, green pepper, sage, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 40 minutes. Add summer squash or zucchini. Cook about 5 minutes more or until sauce is desired consistency and squash is tender.
2. Meanwhile, cook tortellini according to package directions. Drain. Toss tortellini with sauce. Makes 4 main-dish servings.
Nutrition Facts
(Tortellini with Garden Vegetable Sauce)
- Servings Per Recipe 4,
- Calories 295,
- Protein (gm) 14,
- Carbohydrate (gm) 48,
- Fat, total (gm) 7,
- Cholesterol (mg) 35,
- Saturated fat (gm) 1,
- Sodium (mg) 484,
- Percent Daily Values are based on a 2,000 calorie diet
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Delicious. I use 1 tbsp. olive oil (instead of butter) and mix the sauce with 100 percent whole grain pasta for a meal that's filling and healthy.
12/18/2010 12:23:53 PM Report Abuse