Tortellini with Pesto & Vegetables

Prep:10minCook:15min

This meal is so simple because we’re making use of a couple of grocery store shortcuts. Of the few ready made items I purchase, fresh tortellini is one of my favourites for super quick weekday dining. The other item I keep on hand is pesto (the traditional basic variety as well as sundried tomato) It makes a quick sauce for pasta, pizza, flatbreads and crostini. Young diners are more likely to enjoy the milder flavour of tomato pesto over basil. One note about store bought pesto. Pine Nuts, traditionally used in pesto, are very expensive. As a result many jarred pestos are made with cashews or other less expensive nuts to reduce the cost. Be sure to read the label if you have allergies in your home.

Updated at: Thu, 17 Aug 2023 07:05:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories490.5 kcal (25%)

Total Fat22.9 g (33%)

Carbs55.3 g (21%)

Sugars5.9 g (7%)

Protein17.4 g (35%)

Sodium675.7 mg (34%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 400 Gtortellini

2 tblsolive oil

small, cut into 1/2” slices

1bell pepper

diced

1 cupcherry tomatoes

cut in half

2 cupsBaby Spinach

¼ cuppesto

Instructions

Step 1

Prepare vegetables for cooking.

Step 2

Bring a pot of well salted water to a boil and cook tortellini according to package directions. Reserve 1 cup of pasta cooking water before draining tortellini

Step 3

Heat a large skillet and 2 tablespoons of olive oil over medium heat.

Step 4

Saute onions and garlic for 3-4 minutes

Step 5

Add zucchini and peppers and cook for 3-4 minutes more.

Step 6

Add in pesto and tortellini toss to coat. Add the reserved cup of pasta cooking water and simmer to reduce.

Step 7

Toss finished pasta with tomatoes and spinach, Top with grated parmesan and a squeeze of lemon

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