Vegetable tortellini with tapenade
Frozen cheese tortellini without sauce
Uncooked bell pepper(s)
1 item(s), medium, red, chopped
1 large, quartered lengthwise and thinly sliced
Frozen green peas
2 cup(s), or cherry tomatoes, halved
Prepared olive tapenade
4 Tbsp, (1/4 cup) black olive variety
White balsamic vinegar
Grated Pecorino Romano cheese
¼ 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