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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 9.7 g
  • Cholesterol: 31.8 mg
  • Sodium: 323.3 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.9 g

View full nutritional breakdown of Cheese Tortellini with Vegetables calories by ingredient
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Cheese Tortellini with Vegetables

Submitted by: POSALMON


Number of Servings: 8

Ingredients

    1 20 oz. package cheese tortellini
    2 tbsp. olive oil
    1 med. red onion, chopped
    1 8 oz. package sliced mushrooms
    1 10 oz. package grape tomatoes
    3/4 of a bunch of spinach, roughly chopped
    1 yellow bell pepper, chopped
    1 red bell pepper, chopped
    4 cloves garlic, chopped
    1/2 cup white wine
    1 lemon, juiced
    4 tbsp. Parmesan cheese, grated

Directions

1. Cook the tortellini according to package instructions and place in a large serving bowl. Heat the olive oil in a large pan over medium-high heat. Add the onions and cook until they begin to soften, about 5 minutes

2. Add the garlic to the onions and cook 1 minute. Add the rest of the vegetables, except the spinach. Add the white wine and cook until liquid reduces to 3/4 and vegetables are crisp-cooked, about 10 minutes.

3. Squeeze the lemon juice over the vegetable mixture and pour over the tortellini. Top with the Parmesan cheese and toss. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user POSALMON.






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Member Ratings For This Recipe

  • Ummmmm, am interested in making this recipe, but when are you supposed to add the spinach? The recipe states "add the rest of the vegetables, except the spinach." It sounds good, but at what point does the spinach go in? - 6/16/11

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  • My husband and I LOVED this recipe and would definitely make again. My kids (7, 4 & 2), on the other hand, did not care for it. Actually, they loved the tortellini, but did not like the "salad". Perhaps not a first choice for those cooking for a family w/ young (i.e. picky) eaters. - 5/4/09

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  • The whole family loved this recipe - 3/25/09

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