WHOLE WHEAT CHEESE TORTELLINI WITH PESTO AND SUMMER VEGGIES

whole wheat cheese tortellini with pesto and summer veggies // cait's plate

Pasta dishes where you can just throw a ton of veggies into them are my go-to during the school year.  It’s such an easy way to get a heart meal in minutes but also make sure you’re able to pack them with nutrients.

This week, tomatoes and zucchini were on sale and I immediately thought what a good addition these veggies would make to my usual pesto tortellini dish.

whole wheat cheese tortellini with pesto and summer veggies // cait's plate

Summer’s not over yet people!  Although I have an intense love of all things Fall, there’s still peaches, zucchini and corn on the cob to be eaten!

whole wheat cheese tortellini with pesto and summer veggies // cait's plate

While the flavor of this dish is awesome and it’s great to get a helping of veggies or two with each serving, the ease of pulling it together is really what sells it for me.

whole wheat cheese tortellini with pesto and summer veggies // cait's platewhole wheat cheese tortellini with pesto and summer veggies // cait's plate

Start to finish, this dish takes about 15 minutes, which makes it a PERFECT weeknight meal, especially with school back in full swing.

whole wheat cheese tortellini with pesto and summer veggies // cait's plate

{whole wheat cheese tortellini with pesto and summer veggies}

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients

  • 1 lb. whole wheat three cheese tortellini (I like Butoni
  • 1 medium zucchini, washed and chopped
  • 1 pint cherry tomatoes, washed and halved
  • 1/3 (more or less to taste) of your favorite store-bought pesto (or make your own!)
  • 2 tablespoons shredded parmesan cheese (optional)
  • 2 tablespoons shredded romano cheese (optional)
  • Cooking spray

Instructions

  1. Bring 4 quarts of water to a boil.
  2. Once boiling, add tortellini and cook according to package instructions.
  3. Drain tortellini and put in a large bowl or baking dish then add pesto, mixing well to combine. Set aside.
  4. Meanwhile, spray a non-stick skillet with cooking spray (I use canola oil cooking spray) and add chopped zucchini and halved cherry tomatoes.
  5. Put pan over medium-low heat and allow vegetables to sit, stirring occasionally, for about 5-8 minutes, or until veggies soften.*
  6. Top pesto tortellini with softened vegetables and mix well.
  7. Top with shredded cheeses (optional).

Notes

* The "low and slow" method of cooking here is best. You don't want the heat so high that the veggies sear, you just want them to soften up.

http://caitsplate.com/whole-wheat-cheese-tortellini-with-pesto-and-summer-veggies/

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