Kids in the Kitchen

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Tortellini-Vegetable Toss

Ingredients

  • 1 jar (1 lb 9.75 oz ) Chunky Garden Italian Pasta Sauce
  • 1 bag (16 oz) frozen vegetables combination (broccoli, cauliflower, carrots)
  • 1 pkg. (16 oz) frozen cheese-filled tortellini (cooked and drained) Grated Parmesan cheese

Directions

  1. Heat the pasta sauce in a 3-quart saucepan over medium heat until it boils.
  2. Stir in the vegetables. Cover and cook for 10 min. or until the vegetables are tender. Stir occasionally.
  3. Put the tortellini (cooked and drained) in a large serving bowl.
  4. Pour the vegetable/sauce mixture over the tortellini. Toss to coat.
  5. Top with grated Parmesan cheese


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Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials

Kelly and Jenny make Green Eggs & Ham


Hannah and Angelles make Pretty Parfaits


Jack makes Croque Monsieur


Marielle and Josh make a Fruit Pizza