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.
Prep Time
10 min
Nutrition Facts
  • Servings per Recipe: 8 1-cup servings
    • Calories: 185
    • Calories from Fat: 45
  • Total Fat: 5
  • Cholesterol: 8 mg
  • Sodium: 390 mg
  • Carbohydrate: 26 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 2 starch, 1 fat
  • Carbohydrate Units: 2