Vegetable tortellini with tapenade
9
Points®
Total time: 18 min • Prep: 8 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This deliciously satisfying tortellini recipe can be made in under 20 minutes and is chockfull of veggies like bell peppers, zucchini, and green peas. The no-cook tomato sauce features grape tomatoes, olive tapenade, white balsamic vinegar, and red pepper flakes for a touch of heat. Instead of the tapenade if you can't find any, you can use sun-dried tomato paste or basil pesto. After the vegetables, tomato sauce, and tortellini are combined, top them with some grated Pecorino Romano cheese and lots of fresh basil to help bring it all together. Feel free to add whatever veggies you have on hand, like onions, mushrooms, broccoli, or spinach too.
Ingredients
Frozen cheese tortellini without sauce
13 oz
Bell pepper
1 item(s), medium, red, chopped
Uncooked zucchini
1 large, quartered lengthwise and thinly sliced
Frozen green peas
1 cup(s)
Grape tomatoes
2 cup(s), or cherry tomatoes, halved
Prepared olive tapenade
4 Tbsp, (1/4 cup) black olive variety
White balsamic vinegar
1 Tbsp
Grated Pecorino Romano cheese
6 Tbsp
Fresh basil
¼ cup(s), thinly sliced fresh
Instructions
1
Cook tortellini according to package directions, adding bell pepper and zucchini during last 3 minutes and peas during last 1 minute of cooking time.
2
Meanwhile, place tomatoes, tapenade, vinegar, and red pepper flakes in large bowl. Drain pasta and vegetables. Add to bowl and toss to combine. Sprinkle with Romano and basil.
3
Per serving: 1 1/2 cups pasta mixture and 1 tablespoon cheese
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