Ingredients
- 4 quarts water
- Salt to taste if desired
- 3 tablespoons olive oil
- ½ cup finely chopped onion
- 1 tablespoon finely minced garlic
- ½ pound cooked ham, cut into 1/2-inch cubes
- ½ pound zucchini, ends trimmed and cut into 1/2-inch cubes, about 2 cups
- 1 ¼ pounds red ripe tomatoes, peeled and cut into 1/2-inch cubes, about 3 cups
- 1 teaspoon finely minced, seeded hot green pepper, optional
- 1 9-ounce package fresh or dried cheese tortellini
- ½ cup heavy cream
- 2 tablespoons freshly grated Parmesan cheese
- ⅓ cup finely chopped scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
568 calories; 33 grams fat; 13 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 24 grams protein; 104 milligrams cholesterol; 1914 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring the water to a boil and add salt.
- Heat the oil in a skillet and add the onion and garlic. Cook briefly until wilted. Add the ham and cook, stirring, about 1 minute. Add the zucchini and cook, stirring, about 1 minute. Add the tomatoes and cook about 5 minutes. Add the pepper and continue cooking about 5 minutes.
- Meanwhile, add the tortellini to the boiling water and cook about 5 to 8 minutes or to the desired degree of doneness. Scoop out and reserve 1/4 cup of the cooking liquid. Drain the tortellini.
- Add the reserved 1/4 cup cooking liquid to the sauce, along with the cream and cheese. Stir. Add the tortellini and blend well. Sprinkle with scallions and serve.
Under 20 minutes
Dining and Cooking