Confetti on a Plate – Italian Garden Tortellini
60 mins (prep 15, cooking 45)
19 ingredients
10-12 servings
In the blue-collar towns where I grew up the Italians were known for their colorful, productive gardens where they raised large amounts of food on tiny, urban plots. This colorful pasta dish, loaded with just-picked summer vegetables, is a tribute to that memory. But if fresh vegetables and herbs are not available you can use frozen veggies or dried herbs (1/3 as much). The recipe can easily be halved or doubled and it holds well for potlucks and picnics. Feel free to adjust the amounts and types of vegetables to use the fresh, seasonal items you have on hand. The goal is a colorful variety of flavors.

Categories:  <-60-mins , pasta,-rice-and-grains , ravioli~tortellini , ground-beef , main-dish , beef , meat , cheese , pasta , eggs~dairy , time-to-make ,
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Serving Size (54.85 g)
Servings 10
Amount per Serving
Calories 49.69 Calories from Fat 16.38
% Daily Value *
Total Fat 1.82g 27.94%
Saturated Fat 0.4g 19.88%
Trans Fat 0.0g %
Cholesterol 1.18mg 3.94%
Sodium 70.2mg 29.25%
Total Carbohydrate 5.31g 17.69%
Dietary Fiber 0.51 g 20.46%
Sugars 0.54 g %
Protein 3.31g 66.23%
Vitamin A 89.5IU% Vitamin C 0.26mg%
Calcium 61.12mg% Iron 0.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground beef, yellow squash, fresh rosemary, fresh basil, fresh thyme, fresh oregano, fresh tomatoes, cheese tortellini, shredded mozzarella cheese