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Tortellini-Vegetable Toss Recipe
|Hot water||1⁄4 Cup (4 tbs)|
|Chopped sun dried tomatoes||1 Tablespoon|
|Uncooked fresh cheese tortellini||3 Ounce|
|Asparagus||1⁄4 Pound, cut into 0.5 inch pieces|
|Julienne cut zucchini||1⁄4 Cup (4 tbs)|
|Julienne cut carrot||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Low salt chicken broth||2 Tablespoon|
|Olive oil||1⁄4 Teaspoon|
|Ground pepper||1 Dash|
|Grated romano cheese||1 1⁄2 Teaspoon|
Calories 160 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 17 mg
Sodium 425.4 mg17.7%
Total Carbohydrates 25 g8.5%
Dietary Fiber 3.7 g14.6%
Sugars 5.5 g
Protein 8 g15.9%
Vitamin A 12.2% Vitamin C 24%
Calcium 11.7% Iron 17%
*Based on a 2000 Calorie diet
Drain well, and set aside.
Cook pasta according to package directions, omitting salt and fat; drain well.
Steam asparagus, zucchini, carrot, and garlic, covered, 5 minutes or until vegetables are crisp-tender.
Combine chicken broth, olive oil, salt, and pepper in a large bowl; stir mixture well with a wire whisk.
Add tomatoes, cooked pasta, and vegetables; toss gently.
Sprinkle with grated Romano cheese, and serve immediately.