Tortellini with Garden Vegetable Sauce
Prefer ravioli? Serve the fresh vegetable sauce over a 9-ounce package of refrigerated ravioli.
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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1 medium onion, chopped (1/2 cup)
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1 stalk celery, sliced (1/2 cup)
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2 cloves garlic, minced
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1 tablespoon margarine or butter
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2 pounds ripe tomatoes, peeled and chopped (3 cups), or one 28-ounce can tomatoes, cut up
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1 cup sliced fresh mushrooms
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1/2 cup chopped green sweet pepper
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1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 small yellow summer squash or zucchini, cut into 1/2-inch pieces
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1 8-ounce package dried tortellini or one 9-ounce package refrigerated tortellini
Directions
1.
For sauce, in a large saucepan cook onion, celery, and garlic in margarine or butter until tender. Stir in fresh or undrained canned tomatoes, mushrooms, green pepper, sage, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 40 minutes. Add summer squash or zucchini. Cook about 5 minutes more or until sauce is desired consistency and squash is tender.
2.
Meanwhile, cook tortellini according to package directions. Drain. Toss tortellini with sauce. Makes 4 main-dish servings.
Nutrition information
Calories 295, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 484 mg, Carbohydrate 48 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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