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Tortellini With Garden Vegetables Recipe
|Pasta shells/Tortellini / penne / elbow macaroni||5 Ounce|
|Carrot||1 Medium, peeled and sliced thin|
|Green peas||1⁄2 Cup (8 tbs) (Fresh/Frozen)|
|Yellow squash||1 Medium, sliced thin|
|Ripe tomato||1 Medium, cored, seeded, and chopped|
|Unsalted margarine||1⁄2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Minced chives/Basil/parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 973 Calories from Fat 123
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 13.2 mg
Sodium 282.1 mg11.8%
Total Carbohydrates 166 g55.4%
Dietary Fiber 26 g104.1%
Sugars 42.9 g
Protein 46 g91.5%
Vitamin A 255.2% Vitamin C 95.1%
Calcium 23.5% Iron 25.8%
*Based on a 2000 Calorie diet
Add the peas and cook 3 minutes more, stirring often.
Mix in the yellow squash and cook, stirring, for 2 minutes or until the pasta and vegetables are just tender.
Reserve 1/4 cup of the cooking liquid, then drain, rinse in a colander under cold running water, and drain well again.
In the same saucepan, combine the reserved cooking liquid with the tomato and margarine and set over moderate heat.
Return the pasta and vegetables to the saucepan and toss for 1 to 2 minutes or until the mixture is heated through.
Sprinkle with the pepper, cheese, and chives and toss again.