Tortellini with Fresh Vegetables


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 or squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
½ teaspoon Italian seasoning
½ teaspoon garlic salt

  1.  Cook and drain tortellini as directed on package, using 3-quart saucepan.  Dry inside of saucepan. 
  2.  Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
  3. Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
  4. Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
4 Servings – 180 Calories per Serving

Cooking With Crevolyn
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