Halve or quarter large pieces of zucchini and/or summer squash blend; set aside. Cook tortellini according to package directions. Drain, reserving pasta water. Transfer tortellini to a large bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
With just four ingredients, dinner will be a breeze if you make this stove-top pesto-veggie tortellini.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lbs.) container Hy-Vee Short Cuts zucchini and summer squash blend | ||
| 1 (19-oz.) pkg. Hy-Vee Select frozen cheese tortellini | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ⅓ c. Gustare Vita pesto | ||
| 2 c. Hy-Vee sweet grape tomatoes, halved | ||
| Hy-Vee shredded Parmesan cheese, for serving |
Things To Grab
- Stockpot
- Colander
- Large nonstick skillet
Directions
Heat olive oil in a nonstick skillet. Add Zucchini and summer squash; cook 3 to 4 minutes or until crisp-tender. Stir into tortellini. Stir in pesto. Add some pasta water to moisten mixture, if desired. Toss in halved grape tomatoes. Season with salt and pepper. Garnish with shredded Parmesan, if desired. Serve warm.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 540mg
- Total Carbohydrates: 59g
- Protein: 13g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%