Tortellini Zoodle Pan

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 zucchini
400 g tortellini, e.., with ricotta and spinach fillin
160 g date tomato (s)
50 g tomato (s), dried in oil
30 g pine nuts
50 g parmesan cheese
Herbs (basil, rosemary, oregano, etc.) as desired
salt and pepper
possibly vegetable stock powder

Instructions

Wash the zucchini, cut into zoodles and cook with the tortellini in salted water for two minutes.
(If you like, you can also add vegetable stock to the cooking water instead of salt.)
Chop the date tomatoes and sun-dried tomatoes. Roast the pine nuts without oil, then add the dried tomatoes (with the adhering oil), zoodles and tortellini to the pan and fry briefly, then season with the spices and herbs. Mix in the date tomatoes, arrange on plates and sprinkle with parmesan (also tastes very good with feta).
I tracked the foods I used and got the following macronutrients and calories for the full amount:
Carbohydrates: 160 g
Protein: 65 g
Fat: 50 g
Calories: 1300

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