Directions:
- Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.
- While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.57 Kcal (342 kJ) | ||
| Calories from fat | 27.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 1% | |
| Sodium | 109.06mg | 5% | |
| Potassium | 640.19mg | 14% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 38.1mg | 63% | |
| Iron | 1.3mg | 7% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 54.98 Kcal (230 kJ) | ||
| Calories from fat | 18.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 5% | |
|---|---|---|---|
| Cholesterol | 2.16mg | 1% | |
| Sodium | 73.51mg | 5% | |
| Potassium | 431.5mg | 14% | |
| Total Carbs | 7.21g | 4% | |
| Sugars | 1.76g | 10% | |
| Dietary Fiber | 1.16g | 7% | |
| Protein | 3.11g | 9% | |
| Vitamin C | 25.7mg | 63% | |
| Iron | 0.8mg | 7% | |
| Calcium | 44mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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