Love this dish! I can eat the whole bowl by myself, especially when chilled after a hot summer day. Leftovers are even better.
Ingredients
1 package (9 ounces) refrigerated cheese tortellini
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
2 teaspoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 cup creamy Caesar salad dressing, or whatever Italian or vinaigrette you like
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted
Ingredients
1 package (9 ounces) refrigerated cheese tortellini
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
2 teaspoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 cup creamy Caesar salad dressing, or whatever Italian or vinaigrette you like
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted
Directions
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender.
Drain tortellini; place in a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.
Yield: 6 servings. from http://www.bestsimplerecipes.com/
Nutrition Facts: 1 cup (prepared with fat-free salad dressing) equals 247 calories, 9 g fat (3 g saturated fat), 21 mg cholesterol, 463 mg sodium, 35 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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