Diabetic Cooking

Tangy cheese tortellini

Preparation time: 30 minutes.


  • 1/4 cup sun-dried tomatoes (not oil-packed)
  • 1/2 cup hot water
  • 1 tablespoon olive oil
  • 2 large cloves garlic, peeled and minced
  • 1/2 cup chopped red pepper
  • 1 teaspoon dried oregano
  • 1 small zucchini, chopped
  • 1 package (9 ounces) low-fat fresh cheese tortellini
  • 1 tablespoon fresh grated Parmesan cheese


Combine tomatoes and hot water in a small bowl; allow tomatoes to soak for 15 minutes. Drain and finely chop the tomatoes. Set aside. Heat oil in a nonstick skillet. Add the garlic, pepper, and oregano, sautéing 2 to 3 minutes. Stir in zucchini and sauté an additional 2 minutes. Stir in tomatoes and keep mixture warm. Cook the tortellini according to package directions. Drain. Mix in warm tomato mixture. Sprinkle with Parmesan cheese and serve.

Yield: 4 servings.

Serving size: 1/4 recipe.

Nutrition Facts Per Serving:
Calories: 185 calories, Carbohydrates: 24 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 2 g, Sodium: 260 mg, Fiber: 3 g

Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 1 1/2.

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.