Try this Tortellini with Sun-Dried Tomatoes and Squash recipe, or contribute your own.
Suggest a better descriptionToss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and olive oil. Let stand 30 minutes. Soften the (sun- or oven-) dried tomatoes by covering them with boiling water and letting sit for 2 minutes. Drain, slice thinly crosswise, and set aside. Cook tortellini in a large pot of boiling water until they rise to the surface. Drain and toss with half of the herb mixture. Keep warm. Slice the squash thinly crosswise. In a nonstick skillet, heat the other half of the herb mixture over medium heat and cook the tomatoes and squash for 3 minutes, stirring occasionally. Add the broth and simmer over low heat for 2 minutes. Toss the vegetables with the pasta and serve immediately. Garnish with fresh nasturtium flowers and leaves (well cleaned). Posted to MC-Recipe Digest V1 #197 Date: Tue, 13 Aug 1996 20:02:12 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 89 | ||
Calories from Fat: 63 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1033.7mg | 36 % | |
Potassium 236.1mg | 6 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 6g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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