Tortellini with creamy vegetables

Yield: 4 servings

Measure Ingredient
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
⅛ teaspoon Salt
⅛ teaspoon Pepper
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.

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