9 oz pkg refrigerated cheese filled tortellini
1 Tbsp olive oil
1 medium bell pepper, cut in 1-inch pieces
7 roma tomatoes, chopped
1 medium yellow summer squash, chopped (1 1/2 cups)
1/2 tsp Italian seasoning
1/2 tsp garlic salt
1/4 cup shredded parmesan cheese
Cook and drain tortellini as directed on package.
In 3 quart saucepan heat oil over medium-high. Cook bell pepper in oil 2 minutes, stirring occasionally. Stir in tomatoes, squash, Italian seasoning and garlic salt. Cover and cook 3 minutes, stirring occasionally, until squash is tender.
Stir in tortellini and cook 2 minutes, stirring occasionally, until hot.
Sprinkle each serving with parmesan.