Casey Laine’s Sunset Tortellini

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1 Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2 Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3 Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4 Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

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Natalie Paramore

The places I go, the things I do and what I eat.

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