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Tortellini with Fresh Vegetables

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
4 Servings - 25 min - bettycrocker.com
Servings:4  | Calories:282 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 56g
19 %
Fiber 9g
36 %
Sugars 3g
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Cholesterol 0mg
0 %
Sodium 298mg
12 %
Protein 6g
12 %
Calories:
80% Tortellini
11% Olive or vegetable oil
5% Tomatoes
2% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1 inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Directions : View recipe directions on bettycrocker.com

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