Cheese Tortellini With Fresh Vegetables
October 15, 2014
"This is a simple and quick recipe to put together for a very satisfying meal. I found the original recipe from Olive Garden and have changed to suit my own taste."
- Serving Size: 1 (258.4 g)
- Calories 473.6
- Total Fat - 35.2 g
- Saturated Fat - 15.2 g
- Cholesterol - 75.1 mg
- Sodium - 1238 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.6 g
- Sugars - 2.2 g
- Protein - 35.2 g
- Calcium - 1039.5 mg
- Iron - 0.8 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Heat olive oil over medium heat in saucepan.
Add tomato, zucchini half moons, garlic and black olives.
Cook while stirring for 2 minutes or until the zucchini reaches desired texture.
Add chicken broth and let sauce simmer for 2 minutes.
Season with salt and freshly ground black pepper, to taste.
Drain cooked tortellini well.
Toss tortellini in a small amount of olive oil to prevent sticking, add cooked tortellini to sauce.
Blend well, allowing sauce to cover tortellini.
Place sauced tortellini on serving plate.
Top with grated Parmesan cheese.
Tips & Variations
No special items needed.