1 sm. zucchini
1 sm. yellow squash
2 tbsp. olive oil
1 to 2 cloves garlic, crushed
1/4 lb. fresh mushrooms, sliced
1 tsp. dried oregano
1/2 tsp. salt
1 lb. fresh or frozen cheese tortellini
1/2 lb. plum tomatoes, sliced
2 tbsp. red wine vinegar
1/4 c. ripe olives

Bring a large pot of water to a boil. Meanwhile cut ends off zucchini and yellow squash and cut in 2 inch strips. Heat oil in large skillet. Add vegetables and garlic; saute 2 minutes. Add mushrooms, oregano and salt; saute until mushrooms are tender. Remove from heat. When water boils, add tortellini, cook 5 minutes, if fresh, 10 minutes if frozen. Drain and rinse with cold water until pasta is cold; drain well. Add tortellini to vegetables in skillet; stir in tomatoes, vinegar and olives. Serve as is or over salad greens. Per serving: 455 calories. 21 grams protein, 20 grams fat, 46 grams carbohydrates.