- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 738
- Total Fat
- 29 g
- Saturated Fat
- 12 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 10 g
- Sugar
- 15 g
- Protein
- 32 g
- Cholesterol
- 72 mg
- Sodium
- 921 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 738
- Total Fat
- 29 g
- Saturated Fat
- 12 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 10 g
- Sugar
- 15 g
- Protein
- 32 g
- Cholesterol
- 72 mg
- Sodium
- 921 mg
Ingredients
Directions
- In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl.
- Toss the tomatoes with the salt and pepper in a small bowl.
- While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.
