Tortellini-Vegetable Toss

Campbell's Tortellini-Vegetable Toss Recipe

Here is a simple pasta toss that uses a few convenience products like jarred Italian sauce and frozen veggies that make it a snap to prepare. The result is a tasty tortellini dish the whole family will enjoy. It is perfect for busy weeknights or anytime you are looking for easy and delicious!

At a glance

Prep

20 min.

Total

35 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 15 min.

Cost per recipe: $7.53

Made With

  • Prego® Chunky Garden Combination Italian Sauce

    Prego® Chunky Garden Combination Italian Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 jar (23.75 ounces) Prego® Chunky Garden Combination Italian Sauce
1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)  (broccoli, cauliflower, carrots)
1/4 cup grated Parmesan cheese
16 ounces frozen cheese tortellini, cooked and drained

How to Make It

  • 1

    Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables and cheese. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

  • 2

    Place the tortellini into a large bowl. Add the vegetable mixture and toss to coat.  Season with salt and black pepper. Serve with additional Parmesan cheese, if desired.

Full Screen View

Recipe Nutritional Information

Made With

Prego® Chunky Garden Combination Italian Sauce

calories

500

totalfat

12.432g

saturatedfat

5.043g

cholesterol

53mg

sodium

1251mg

totalcarbohydrate

77.517g

dietaryfiber

7.38g

protein

20.977g

vitamina

45%DV

vitaminc

50%DV

calcium

30%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Serving Suggestion: Serve with a salad of mixed spring greens with toasted pine nuts and fresh chopped basil and chives tossed with Dijon vinaigrette. For dessert serve sliced watermelon.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25370