Festive Fall Tortellini Toss Food
FESTIVE FALL TORTELLINI TOSS
Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.
Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
TORTELLINI TOSS
Here's a quick dinner idea for nights when time is short. Delicious, colorful, and on the table in 30 minutes.
Provided by Brenda.
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over high heat.
- Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
- Cook and stir 7 minutes or until vegetables are crisp-tender.
- Toss with tortellini and parmesan cheese.
Nutrition Facts : Calories 466, Fat 14, SaturatedFat 5.8, Cholesterol 53.2, Sodium 509.1, Carbohydrate 66.4, Fiber 5.7, Sugar 7.5, Protein 21.8
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