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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Hereâs a great meatless recipe with real Mediterranean flair thatâs hearty enough to qualify as an entrée. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, itâs also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish! Ingredients:
1 package (19 ounces) frozen cheese tortellini |
1-1/2 cups julienned zucchini |
1-1/2 cups julienned yellow summer squash |
1 cup sliced fresh mushrooms |
1 tablespoon olive oil |
1 tablespoon minced garlic |
3/4 teaspoon italian seasoning |
1/4 teaspoon pepper |
1 cup julienned sweet red pepper |
1/2 cup sliced red onion, halved |
1 cup balsamic vinaigrette |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender.
2. Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon. Yield: 7 servings.
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