3 Cheese Tortellini/Roasted Pepper/Zucchini & Spinach

Manami's Note:

Tortellini ai Tre Formaggi con Peperoni Rossi Arrosto, Zucchini e Spinaci. This dish is easy to prepare, is healthy(?) and it looks very pretty! Barilla web site. Serve with white wine.

• Total Time: 15 mins
• Prep Time: 6 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 13 ounces barilla cheese tortellini
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, finely diced
• 2 cups zucchini, diced
• 1 cup roasted red pepper, thinly sliced
• 9 ounces fresh baby spinach
• 1 cup fresh tomato, diced
• 1/8 teaspoon fresh ground black pepper (to taste)
• salt, to taste
• crushed red pepper flakes, to taste (optional)
• some cherry tomatoes (to garnish)

Directions:

1. Bring a large pot of water to a boil.
2. Cook Tortellini according to directions on package.
3. While Tortellini cooks:.
4. Sauté onion in oil for 5 minutes in a large skillet over medium heat.
5. Add zucchini and pepper, cook for 3 minutes.
6. Season with salt & crushed red pepper, if desired.
7. Add red peppers and baby spinach and sauté for 1 additional minute.
8. Drain Tortellini and mix with sauce in skillet.
9. Stir in tomatoes and serve
10. Parmesan cheese for serving, if desired.

Reviews

[Mustang Sally 54269]

Very nice recipe. We enjoyed all the fresh vegetables with the pasta. I found that the mixture didn't really become a sauce for me but, nevertheless it was still a good mixture. If you want it more saucy you could add tomato &/or cream cheese or yogurt to the vegy mixture. I cut the recipe in 1/2 & found it was plenty for 4 side-dishes. Thanks for sharing this recipe.

[smellyvegetarian]

This was absolutely delicious. I used frozen tortellini (wasn't sure from recipe if I was supposed to but it was all I could find) and it was fine. I only used 1 T olive oil as I don't like a really strong olive oil flavor, and IMHO 1 T was just right. Otherwise made as written with a few mushrooms near their end thrown in with. Thank you so much for posting this healthful, GORGEOUS recipe! It is a keeper for sure! Also--if you are tempted to add garlic to this, don't. In Rome I had a lot of amazing dishes that used salt and olive oil for flavor instead of garlic, and this tasted lots like those. It is a different approach to Italian cooking than most of us are used to, but it is sooooo yummy!