Tortellini with fresh vegetables

By dragonfly27

1 Serving (1 Serving)Calories 180 (Calories from Fat 80 ),Total Fat 9 g(Saturated Fat 4 g,Cholesterol 60 mg;Sodium 250 mg;Total Carbohydrate 20 g(Dietary Fiber 3 g,Protein 8 g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 Vegetable;2 Fat;*Percent Daily Values are based on a 2,000 calorie diet. WW 4

Ingredients

• 1 package (9 ounces) refrigerated cheese-filled tortellini
• 1 tablespoon olive or vegetable oil
• 1 medium bell pepper, cut into 1-inch pieces (1 cup)
• 2 cups chopped roma (plum) tomatoes (6 to 8 medium)
• 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic salt

Preparation

Step 1

1
Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2
Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3
Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4
Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.