TORTELLINI PRIMAVERA

 

  • Cooking Time:
  • Servings: 5
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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.

Categories: Dinner  Italian  Main Dish  Pasta  Vegetarian 
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