Yield: 6 servings
|Vegetable cooking spray|
|2 cups||Sliced carrots|
|¼ cup||Thinly sliced green onions; with tops|
|2||Cloves garlic; minced|
|1 teaspoon||Dried basil|
|32 ounces||Low-salt chicken broth|
|9 ounces||Tortellini; cheese-filled, with tomato (fresh and low-fat)|
|3 cups||Spinach leaves; torn|
|3 teaspoons||Lemon juice; (2 to 3)|
|¼ teaspoon||Ground nutmeg; or less|
Look for fresh or frozen tortelloni filled with low-fat ricotta and sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3½ gm total fat).
Estimated by author.
Spray bottom of large saucepan with oil; heat over medium until hot. Saute carrots, onions, garlic, and basil until onions are tender, about 5 minutes.
Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper.
From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Dec 1996). A fast soup mailed to eat-lf 11/19/98.
Recipe by: Sue Spitler (1994)
Posted to EAT-LF Digest by kitpath@... on Nov 18, 1998, converted by MM_Buster v2.0l.