Tortellini with Garlic and Zucchini

posted by Christine Gable on Wednesday, Dec 30, 2009
posted by Christine Gable
Prep Time: 4 minutes
Cook Time: 10 minutes

Description

Here’s what I did to jazz up a plain package of dried tortellini: I tossed in several veggies that I found in the refrig, but feel free to improvise and use substitutes. By adding a protein of choice and a side veggie or two, you’ll have a complete meal on the table in no time!

Ingredients

  • 1 package 8-9 oz. tortellini pasta (fresh, dried or frozen)
  • 1 zucchini - medium
  • 1⁄2 green or red pepper
  • 2 tablespoons chopped garlic
  • 1 tablespoon olive oil (light) + 4 tablespoons *for sauce*
  • 1⁄4 teaspoon Adobo (or salt)
  • 1⁄2 teaspoon dried oregano
  • 4 tablespoons sour cream, low-fat
  • 1 tablespoon Parmesan/Romano grated cheese - for topping

Goes Well With

beef, chicken, tofu, sliced ham, veggie burgers, tossed salad

Calories per Serving

421

Directions

  1. Bring a large pot of water to boil and cook the pasta according to package directions. Meanwhile, chop the veggies into ¼-inch pieces: in this case it’s one zucchini and half a red pepper. If using fresh garlic, chop it finely (otherwise, grab the jar of chopped ready-to-use garlic).
  2. Next, heat a heavy skillet over medium heat, and add olive oil and garlic. After a 1-minute sizzle, add the zucchini, Adobo and oregano. When tender (about 4-5 minutes), turn heat to low and add remaining oil and sour cream. Turn off the heat. Drain the cooked pasta, toss pasta into the sauce and sprinkle Parmesan on top.

Makes

Please note: some serving size selections may result in uncommon measurements.

Notes

Just half a pound of ground beef or chicken can boost the protein and add appeal for meat-lovers (brown it in a skillet before adding the veggies while the pasta cooks!).

For vegetarians: sauté a pound of cubed tofu and add some oregano, soy sauce and chopped garlic to complement the flavors of the pasta.

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