Stove-Top Pesto-Veggie Tortellini

Recipe

Main Dish
Stove-Top Pesto-Veggie Tortellini

Primary Media

User Rating

4.83 out of 5 stars
Rate it:
12 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

Recipe Wellness Badges

Author

Save Options

Description

With just four ingredients, dinner will be a breeze if you make this stove-top pesto-veggie tortellini.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

  • Stockpot
  • Colander
  • Large nonstick skillet

Directions

  1. 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. 

  2. 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.

Nutrition facts

Servings

400 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 25mg
  • Sodium: 540mg
  • Total Carbohydrates: 59g
  • Protein: 13g

Daily Values

0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Hy-Vee Seasons April 2021