Tortellini with Zucchini and Tomatoes Recipe
Ingredients
| Tomatoes | 1/4 Cup (16 tbs), dried | |
| Hot water | 1/2 Cup (16 tbs) | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Tablespoon | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 2 green onions, cut into 1-inch pieces | ||
| Sweet red pepper | 1/4 Cup (16 tbs), chopped | |
| Dried oregano | 1 Teaspoon | |
| Tortellini package | 1 | |
Directions
1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain tomatoes, and slice thinly; set aside.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add zucchini and garlic; saute 2 minutes. Add green onions, red pepper, and oregano; saute 1 minute. Stir in tomato. Remove from heat, and keep warm.
3. Cook tortellini according to package directions, omitting salt and fat; drain. Place tortellini in a bowl. Add zucchini mixture; toss. Serve immediately.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add zucchini and garlic; saute 2 minutes. Add green onions, red pepper, and oregano; saute 1 minute. Stir in tomato. Remove from heat, and keep warm.
3. Cook tortellini according to package directions, omitting salt and fat; drain. Place tortellini in a bowl. Add zucchini mixture; toss. Serve immediately.
Chef
