Tortellini with Zucchini and Tomatoes Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Course
MethodVegetarian
Main Ingredient

Ingredients

 Sun dried tomatoes1⁄4 Cup (4 tbs)
 Hot water1⁄2 Cup (8 tbs)
 Olive oil flavored vegetable cooking spray1 Tablespoon
 Olive oil1 Tablespoon
 Chopped zucchini1 Cup (16 tbs)
 Garlic3 Clove (15 gm), minced
 Green onions2 , cut into 1 inch pieces
 Chopped sweet red pepper1⁄4 Cup (4 tbs)
 Dried oregano1 Teaspoon
 Cheese tortellini9 Ounce, use fresh (1 Package)

Nutrition Facts

Serving size

Calories 234 Calories from Fat 93

% Daily Value*

Total Fat 10 g16%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 19.7 mg

Sodium 206.1 mg8.6%

Total Carbohydrates 29 g9.8%

Dietary Fiber 2.9 g11.6%

Sugars 3 g

Protein 7 g14.1%

Vitamin A 15.3% Vitamin C 40.6%

Calcium 9.6% Iron 12.4%

*Based on a 2000 Calorie diet

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.
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