Ingredients and Weight:
- 1 package (9 ounces) dried tortellini
- 1 jar (7 ounces) sun-dried tomato pesto
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup sliced black olives
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preparation Time:
15 minutes
Preparation Time:
15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions.
- While the tortellini cooks, heat the pesto in a small saucepan over low heat.
- Drain the tortellini and return it to the pot. Add the pesto, bell peppers, and olives. Season with salt and pepper to taste.
- Stir to combine and cook for 5 minutes, or until heated through.
- Serve immediately, topped with Parmesan cheese.
Nutritional Information:
(Per serving)
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 15g
Dish Characteristics:
- Tangy and flavorful
- Vibrant and colorful
- Budget-friendly
User Comments:
- "This dish was absolutely delicious! The pesto was so flavorful and the vegetables were cooked perfectly." - Amy
- "My family loved this recipe. It's a keeper!" - John
- "I'm not usually a fan of tortellini, but this dish changed my mind. It was amazing!" - Sarah
Special Precautions and Tips:
- If you don't have sun-dried tomato pesto, you can substitute another type of pesto, such as basil or arugula pesto.
- To make this dish vegan, omit the Parmesan cheese and use olive oil instead of butter.
- Serve with a side of crusty bread to soak up the delicious sauce.
