Tortellini Primavera

Makes 4 servings, approximately 1-1/2 cups each

(1) 9-ounce package fresh three-cheese tortellini
1 cup sliced asparagus (about 14 spears)
1 cup cubed yellow squash (about 1 large)
1 cup cubed zucchini (about 1 small)
1/4 cup sliced sun-dried tomato halves (not in oil)
2 Tablespoons commercial pesto (such as Classico)
2 teaspoons minced garlic
2 Tablespoons minced fresh basil
2 Tablespoons grated fresh Parmesan cheese

Cook tortellini in boiling water per package directions.
Drain, reserving 1/4 cup cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium heat. Spray with cooking spray.
Add asparagus, squash and zucchini and sauté until crisp tender. Add tomatoes, pesto, and garlic; reduce heat to medium-low and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.

Per serving: CAL 312; FAT 10.9g; FIB 4.6g

Make this a main dish meal by adding Italian chicken sausage, cooked, but don’t forget to add to the total calories.


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