Cheese Tortellini With Fresh Vegetables
Recipe: #14616
October 15, 2014
Categories: Italian, Sunday Dinner, Vegetarian, Zucchini, Vegetarian Dinner, Italian Dinner, more
"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."
Ingredients
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- Garnish
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Nutritional
- 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
Step by Step Method
Step 1
Heat olive oil over medium heat in saucepan.
Step 2
Add tomato, zucchini half moons, garlic and black olives.
Step 3
Cook while stirring for 2 minutes or until the zucchini reaches desired texture.
Step 4
Add chicken broth and let sauce simmer for 2 minutes.
Step 5
Season with salt and freshly ground black pepper, to taste.
Step 6
Drain cooked tortellini well.
Step 7
Toss tortellini in a small amount of olive oil to prevent sticking, add cooked tortellini to sauce.
Step 8
Blend well, allowing sauce to cover tortellini.
Step 9
Place sauced tortellini on serving plate.
Step 10
Top with grated Parmesan cheese.
Tips
No special items needed.