Yield: 4 servings
|12 ounces||Tortellini; cheese-filled|
|14 ounces||Artichoke hearts; drained|
|6 ounces||Pea pods; frozen, about 1 cup|
|7 ounces||Roasted red peppers; drained & cut in thin strips|
|6 ounces||Lowfat cream cheese; cut up|
|1½ cup||Evaporated skim milk|
|¼ cup||Grated Parmesan cheese|
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 Recipe by: Low Calorie Low Fat Recipes, Summer, 1997 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Feb 21, 1999, converted by MM_Buster v2.0l.