- 2 1-lb. packages white and green cheese-filled tortellini
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 2 Tbs. olive oil, or 1 Tbs. pesto mixed with 1 Tbs. vinaigrette
Step 1: In a large saucepot, cook tortellini according to package directions. During the last two minutes of cooking, add squash. Drain and rinse with cold water. Toss with olive oil or pesto vinaigrette. (If you'd like to make skewers, set aside 2 cups of cooked tortellini and thread pieces onto skewers alternating with grape tomatoes and blanched baby carrots.)
Each serving: 208 calories, 9 g protein, 28 g carbohydrate, 6 g fat (3 g saturated), 1 g fiber, 21 mg cholesterol, 149 mg calcium, 1 mg iron, 162 mg sodium.