Directions:
- Cook and cool tortellini, use a dash of olive oil to keep the pasta separated.
- Heat oil, saute celery with Italian seasoning; add carrots and onion with the juice from the tomatoes. Bring to a boil, and simmer 5-8 minutes. Add olives and green onions;cook 2 additional minutes; add tomatoes. Bring mixture to a boil and remove from heat.
- Spoon vegetables from juice and add to cooling tortellini. Add tomato sauce (or ketchup) to juice in pan. Stir in cornstarch until mixture is of a gravy or thing roux consistency. Cool slightly before adding to pasta mixture. Add Parmesan when layering into the pasta; best to blend when both are warm.
- Cool thoroughly before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.96 Kcal (908 kJ) | ||
| Calories from fat | 75.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 13% | |
|---|---|---|---|
| Cholesterol | 19.2mg | 6% | |
| Sodium | 657.04mg | 27% | |
| Potassium | 217.07mg | 5% | |
| Total Carbs | 27.76g | 9% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 124.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 175.02 Kcal (733 kJ) | ||
| Calories from fat | 60.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 13% | |
|---|---|---|---|
| Cholesterol | 15.49mg | 6% | |
| Sodium | 530.03mg | 27% | |
| Potassium | 175.11mg | 5% | |
| Total Carbs | 22.39g | 9% | |
| Sugars | 3.62g | 18% | |
| Dietary Fiber | 1.87g | 9% | |
| Protein | 6.14g | 15% | |
| Vitamin C | 4mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 6% | |
| Calcium | 100.7mg | 12% | |
* 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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