Halve or quarter large pieces of zucchini and/or summer squash blend; set aside. Cook tortellini according to package directions. Drain, reserving pasta water. Transfer tortellini to a large bowl.
With just four ingredients, dinner will be a breeze if you make this stove-top pesto-veggie tortellini.
Servings and Ingredients
|1 (1-lbs.) container Hy-Vee Short Cuts zucchini and summer squash blend|
|1 (19-oz.) pkg. Hy-Vee Select frozen cheese tortellini|
|1 tbsp. Gustare Vita olive oil|
|⅓ c. Gustare Vita pesto|
|2 c. Hy-Vee sweet grape tomatoes, halved|
|Hy-Vee shredded Parmesan cheese, for serving|
Things To Grab
- Large nonstick skillet
Heat olive oil in a nonstick skillet. Add Zucchini and summer squash; cook 3 to 4 minutes or until crisp-tender. Stir into tortellini. Stir in pesto. Add some pasta water to moisten mixture, if desired. Toss in halved grape tomatoes. Season with salt and pepper. Garnish with shredded Parmesan, if desired. Serve warm.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 540mg
- Total Carbohydrates: 59g
- Protein: 13g
Hy-Vee Seasons April 2021