Pesto Tortellini

Ingredients:

1 package frozen tricolor tortellini
2 medium summer squash
2 medium zucchini
¼ cup pesto 
¼ cup shredded Parmesan and Romano cheese

Directions:

  1. Preheat oven to 350ºF.
  2. Cook tortellini according to package directions.
  3. Wash and slice zucchini and other squash.
  4. Toss vegetables, tortellini, and pesto together.
  5. Place mixture in baking dish. Sprinkle with cheese.
  6. Bake 20 minutes until cheese is melted.

Total time: 30 min
Preparation time: 10 min

Nutrition Facts

Servings per Recipe: 8 1-cup servings
Amount Per Serving
Calories 185 Calories from Fat 45
Total Fat 5 g
Cholesterol 8 mg
Sodium 390 mg
Carbohydrate 26 g
Dietary Fiber 2 g
Protein 7 g
Exchange 2 starch, 1 fat
Carbohydrate Units 2

Diabetes Central: