Tortellini and Zoodle Pan

Ingredients for 4 servings:

• 2 zucchinis
• 400 g tortellini, e.g. with ricotta and spinach filling
• 160 g date tomatoes
• 50 g tomatoes, dried in oil
• 30 g pine nuts
• 50 g Parmesan
• Herbs (basil, rosemary, oregano, etc.) as desired
• salt and pepper
• possibly vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

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 broth to the cooking water instead of salt.) Chop the date tomatoes and sun-dried tomatoes. Roast the pine nuts without oil, then add the sun-dried tomatoes (with the remaining oil), zoodles, and tortellini to the pan and cook briefly. Season with herbs and spices to taste. Mix in the date tomatoes, arrange on plates, and sprinkle with Parmesan cheese (also delicious with feta). I tracked the foods I used and obtained the following macronutrients and calories for the entire batch: Carbohydrates: 160 g Protein: 65 g Fat: 50 g Calories: 1300