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    Mediterranean Tortelloni and Chargrilled Vegetables

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    Mediterranean Tortelloni and Chargrilled Vegetables

    Rich in flavour and vitamins, the pasta and vegetables are full of energy-giving carbohydrates and very low in saturated fats. We've left out salt because there is plenty of seasoning in the dressing and the Parmesan.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 as a starter (or 2 as a main course)


    • 2 tbsp extra virgin olive oil
    • 1 tsp white wine vinegar
    • 1 yellow and 2 red peppers, halved lengthways, deseeded and cored
    • 3 medium courgettes, topped and tailed and sliced lengthways into 6 slices
    • 250g pack Waitrose Perfectly Balanced Fresh Tortelloni with Mediterranean Vegetables
    • 1 pack fresh flat leaf parsley, stalks removed
    • 25g Parmesan shavings, to serve


    1. Preheat the grill. Make the dressing: place half the oil in a screw-top jar with the vinegar, put on the lid and shake vigorously until combined.
    2. Place the peppers on a baking tray, skin-side up, and grill for about 10 minutes until the skins are black and blistered. Transfer to a plastic bag to cool. Meanwhile, brush the courgette slices with the remaining oil and grill for 6-8 minutes, turning once, until just charred. Skin the peppers, then cut them and the courgettes into thin strips.
    3. Bring a large pan of water to the boil, add the tortelloni and cook for 2 minutes, or until just cooked. Drain and return to the pan. Add the parsley leaves to the pan with the peppers, courgettes, and vinaigrette dressing. Toss well and serve at once with the Parmesan shavings.

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