Yield: 6 Servings
|4 ounces||Fresh cheese tortellini, (36 pieces)|
|¼ cup||Reduced-calorie Italian dressing|
|1 tablespoon||Chopped fresh parsley|
|36||Squares red bell pepper, (3/4-inch square)|
Cook pasta according to the package directions, omitting salt and fat.
Combine all ingredients in a bowl; toss gently.
Thread 3 tortellini and 3 bell pepper squares alternately onto each of 12 (6-inch) skewers. Yield: 6 appetizers.
Per serving: 167 Calories; 3g Fat (16% calories from fat); 6g Protein; 33g Carbohydrate; 25mg Cholesterol; 127mg Sodium Recipe by: Cooking Light, June 1995, page 106 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.