Tortellini and Veggies
From: Better Homes and GardensA mix of vegetables and cheese-filled tortellini make up this easy meatless pasta meal.
Servings: 4 to 6 servings
Prep: 20 mins
Total: 40 mins
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Ingredients
1 large onion, coarsely chopped (1 cup)
1 8-ounce package fresh mushrooms, such as crimini or white, halved
1 medium red sweet pepper, cut into 3/4-inch pieces (3/4 cup)
2 cloves garlic, minced
2 tablespoons olive oil
1 14-1/2-ounce can diced tomatoes
1 9-ounce package refrigerated cheese-filled tortellini
1/2 cup water
1/4 cup dry red wine
2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon black pepper
4 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1/2 cup shredded Asiago or Parmesan cheese (2 oz.)
Directions
1. In a very large skillet cook onion, mushrooms, red sweet pepper, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in undrained tomatoes, tortellini, water, wine, Italian seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in zucchini. Cook, uncovered, 5 minutes more or until zucchini is crisp-tender. Remove from heat. Sprinkle with Asiago cheese. Makes 4 to 6 servings.
Nutrition Facts
Calories 414, Total Fat 18 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 45 mg, Sodium 566 mg, Carbohydrate 46 g, Total Sugar 8 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 118%, Calcium 32%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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