University of Illinois Extension

Pesto Tortellini

Ingredients

1 package frozen tricolor tortellini
2 medium summer squash
2 medium zucchini
¼ cup pesto 
¼ cup shredded Parmesan and Romano cheese

Directions:

  1. Preheat oven to 350ºF.
  2. Cook tortellini according to package directions.
  3. Wash and slice zucchini and other squash.
  4. Toss vegetables, tortellini, and pesto together.
  5. Place mixture in baking dish. Sprinkle with cheese.
  6. Bake 20 minutes until cheese is melted.

Total time: 30 minutes
Preparation time: 10 minutes

Nutritional Facts


Calories: 185
Calories From Fat: 45
Total Fat: 5 g
Cholesterol: 8 mg
Sodium: 390 mg
Protein: 7 g
Carbohydrates: 26 g
Dietary Fiber: 2 g
Exchange: 2 starch, 1 fat
Carbohydrate Units: 2