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5
from
9
votes
Pesto Tortellini with Artichoke and Snow Peas
Full of flavor and veggie crunch, this pasta dish is a weeknight family favorite!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
Calories:
804
kcal
Author:
Kristin
Ingredients
▢
20
ounces
mixed cheese tortellini
(1 package)
▢
8
ounces
mushrooms
(roughly chopped)
▢
6 to 7
ounces
fresh snow peas
▢
14
ounces
artichoke hearts
(1 can, drained and roughly chopped)
▢
20
grape tomatoes
(cut in half)
▢
⅓
cup
Italian dressing
(regular or fat-free)
▢
¾
cup
pesto
(regular or reduced-fat)
Instructions
Cook the tortellini according to package directions, drain and set aside.
20 ounces mixed cheese tortellini
While the tortellini is cooking, spray a skillet with olive oil spray and heat over medium-high heat.
Cook the mushrooms and snow peas in the skillet until the mushrooms start to soften and the snow peas are tender-crisp, about 5 minutes.
8 ounces mushrooms,
6 to 7 ounces fresh snow peas
Add the artichokes into the skillet during the last minute of cooking.
14 ounces artichoke hearts
Remove from heat and combine the mushroom/snow pea mix with the tortellini, grape tomatoes, Italian dressing and pesto.
20 grape tomatoes,
⅓ cup Italian dressing,
¾ cup pesto
Video
Notes
Your pasta will last for 3 to 4 days in the refrigerator.
In the freezer, tortellini will maintain its quality for around 2 months. Place in fridge overnight to thaw.
Reheat in the skillet or microwave.
Nutrition
Calories:
804
kcal
|
Carbohydrates:
77
g
|
Protein:
27
g
|
Fat:
42
g
|
Saturated Fat:
8
g
|
Cholesterol:
57
mg
|
Sodium:
1628
mg
|
Potassium:
398
mg
|
Fiber:
9
g
|
Sugar:
11
g
|
Vitamin A:
2640
IU
|
Vitamin C:
33.7
mg
|
Calcium:
306
mg
|
Iron:
5.2
mg