Vegetable Tortellini with Tapenade
- Total Time
frozen cheese tortellini without sauce13 oz
uncooked bell pepper(s)1 item(s), medium, red, chopped
uncooked zucchini1 large, quartered lengthwise and thinly sliced
frozen green peas1 cup(s)
grape tomatoes2 cup(s), or cherry tomatoes, halved
prepared olive tapenade4 Tbsp, (1/4 cup) black olive variety
white balsamic vinegar1 Tbsp
grated Pecorino Romano cheese6 Tbsp
basil¼ cup(s), thinly sliced fresh
- Cook tortellini according to package directions, adding bell pepper and zucchini during last 3 minutes and peas during last 1 minute of cooking time.
- 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.
- Per serving: 1 1/2 cups pasta mixture and 1 tablespoon cheese