Tortellini with creamy vegetables
4 servings
Ingredients
| Quantity | 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 |
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 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.