Zucchini Pesto Tortellini

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Zucchini Pesto Tortellini

Course: Appetizer, Side Dish, Side/App
Cuisine: American, Italian, Mediterranean
Keyword: pasta, vegetarian
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 0-5g
Servings: 4 servings
Calories: 352kcal


  • 8 ozs Cheese Tortellini
  • 1 tsp Avocado Oil
  • 1 Yellow Onion (diced)
  • 1 Zucchini (small, sliced)
  • 1 Red Bell Pepper (small, diced)
  • 1 cup Cherry Tomatoes (halved)
  • 1/2 cup Pesto
  • 1 cup Basil Leaves
  • Sea Salt & Black Pepper (to taste)


  • Cook the tortellini according to package directions. Drain and set aside.
  • Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onions, zucchini, and bell pepper until soft, about five to eight minutes.
  • Stir in the cherry tomatoes, pesto, basil leaves, tortellini, salt, and black pepper until everything is heated through. Divide evenly between plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately 1 1/2 to two cups.
  • More Flavor

    Add parmesan cheese, olives, or capers.


Calories: 352kcal | Carbohydrates: 38g | Protein: 13g | Fat: 17g | Cholesterol: 24mg | Sodium: 429mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2466IU | Vitamin C: 54mg | Calcium: 225mg | Iron: 3mg

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