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*Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds

*Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds
Makes:
3
Prep Time:
10
minutes
Total Time:
20
minutes
Vegetarian
Zucchini ribbons are an easy and nutritious way to add whimsy to your pasta dish! Combine them with classic spinach and three cheese tortellini, along with mozzarella and almonds, and you've got a fun, authentic Italian dish.

Another extraordinary recipe from the chefs at Casa Buitoni®

In this recipe:


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Ingredients:

  • 1 package BUITONI Refrigerated Spinach Cheese Tortellini (9 oz.)
  • 2 tablespoons extra virgin olive oil
  • 2 medium zucchini, sliced into ribbons with vegetable peeler or knife
  • 1 clove garlic, finely chopped
  • Salt and ground black pepper
  • 1/2 cup mozzarella cheese balls or pearls
  • Grated lemon peel
  • Toasted sliced almonds

Directions:

PREPARE pasta according to package directions. Drain, reserving ½ cup cooking water. While pasta is cooking, prepare zucchini mixture.

HEAT oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.

ADD pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.

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Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 390
  • Calories from Fat: 140
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 3.5g (19% of DV)
  • Cholesterol: 45mg (14% of DV)
  • Sodium: 660mg (28% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 5g
  • Protein: 20g
  • Vitamin A: 15% of DV
  • Vitamin C: 40% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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*Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds

Ingredients

  • 1 package BUITONI Refrigerated Spinach Cheese Tortellini (9 oz.)
  • 2 tablespoons extra virgin olive oil
  • 2 medium zucchini, sliced into ribbons with vegetable peeler or knife
  • 1 clove garlic, finely chopped
  • Salt and ground black pepper
  • 1/2 cup mozzarella cheese balls or pearls
  • Grated lemon peel
  • Toasted sliced almonds

 

Directions

PREPARE pasta according to package directions. Drain, reserving ½ cup cooking water. While pasta is cooking, prepare zucchini mixture.

HEAT oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.

ADD pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.

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*Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds