1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons butter
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.
Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.
Nutrition Facts: 1-1/4 cups equals 341 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 671 mg sodium, 41 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
Pairs Well With
This makes a surprising amount of food once the mushrooms and spinach are in the sauce. I am not a big fan of any kind of fat free cheese, but this came out well. The next time I make this I will try to saute the mushrooms a bit longer, plus add some salt to the sauce. The Parmesan cheese adds a little sodium, but not enough for my taste. From Light and Tasty.