Turkey Tortellini Toss
Garden fresh tomatoes, zucchini, and fresh oregano will have your family coming back for more. I use any kind of leftover meat with this - chicken, sausage, shredded or sliced pork - for a delicious variation each time.Yield: 4 servings
|2 cups||frozen cheese tortellini (about 8 ounces)|
|1 pound||ground turkey (or any cooked meat)|
|2||medium zucchini, halved lengthwise and sliced|
|2||garlic cloves, minced|
|1 1/2 cups||cherry tomatoes|
|1/2 tablespoon||fresh oregano, chopped finely|
|1/4 teaspoon||crushed red pepper flakes|
|1 cup||shredded asiago cheese, divided|
|1 tablespoon||olive oil|
Cook tortellini according to package directions.
Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat 7-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. (If using cooked meat, add with the tomatoes to heat.). Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese.
Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese. Yield: 4 servings.