Side Pannel
Tortellini with Creamy Vegetables
Tortellini with Creamy Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Vegetables
Ingredients List
- 12 oz Tortellini; cheese-filled
- 14 oz Artichoke hearts; drained
- 6 oz Pea pods; frozen, about 1
- -cup
- 7 oz Roasted red peppers; drained
- -& cut in thin strips
- 6 oz Lowfat cream cheese; cut up
- 1 1/2 c Evaporated skim milk
- 1/8 ts Salt
- 1/8 ts Pepper
- 1/4 c Grated Parmesan cheese
Directions
Bring a large amount of water to a boil in a 4-quart Dutch oven. Add
tortellini and artichoke hearts; return to boiling. Reduce heat and cook,
uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till
pasta and vegetables are tender. Drain. Stir in red pepper strips; keep
warm.
Meanwhile, combine cream cheese, milk, salt, and pepper in a medium
saucepan. Cook and stir over medium heat till slightly thickened and
smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the
Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before
serving.
Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein;
67g Carbohydrate; 66mg Cholesterol; 698mg Sodium
tortellini and artichoke hearts; return to boiling. Reduce heat and cook,
uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till
pasta and vegetables are tender. Drain. Stir in red pepper strips; keep
warm.
Meanwhile, combine cream cheese, milk, salt, and pepper in a medium
saucepan. Cook and stir over medium heat till slightly thickened and
smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the
Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before
serving.
Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein;
67g Carbohydrate; 66mg Cholesterol; 698mg Sodium
Tweet