Ingredients:
- 1-1/2 cups julienned zucchini
- 1-1/2 cups julienned yellow summer squash
- 3/4 tsp italian seasoning
- 1 cup julienned sweet red pepper
Directions:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender.
- Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.3 Kcal (269 kJ) | ||
| Calories from fat | 26.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 324.73mg | 14% | |
| Potassium | 53.3mg | 1% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 108.34 Kcal (454 kJ) | ||
| Calories from fat | 45.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 5% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 1% | |
| Sodium | 547.18mg | 14% | |
| Potassium | 89.82mg | 1% | |
| Total Carbs | 12.55g | 2% | |
| Sugars | 6.11g | 14% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 1.73g | 2% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 18.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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