Yield: 4 portions
Grated Parmesan cheese (optional)
1/2 tsp Freshly ground black pepper
1/2 tsp Salt
1 cup chicken broth
2 tsp Oregano leaves, crushed
1 tbs minced garlic
1 cup Diced red bell pepper
2 cups Thinly sliced zucchini
1 lb White button mushrooms, thinly sliced
16 ounces Cheese-filled tortellini
extra-virgin olive oil
Cook tortellini according to package direction and drain.
Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add mushrooms, zucchini and bell pepper and cook, stirring occasionally, for about 5 minutes or until mushrooms become red-brown on one side. Stir in garlic and oregano and cook 1 minute longer. Add chicken broth and cook, stirring, until vegetables are tender, 2 to 3 minutes.
Add cooked tortellini, salt and pepper and toss till well-combined. Sprinkle with grated Parmesan cheese, if desired.
NUTRITION FACTS per serving
Per serving: Calories: 421; Total Fat: 20g; Saturated Fat: 5.4g; Cholesterol: 33.3mg; Total Carbohydrate: 20g; Dietary Fiber: 5.4g