Free Recipe Tortellini with Creamy Vegetables
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Tortellini with Creamy Vegetables Recipe
12 oz Tortellini; cheese-filled
14 oz Artichoke hearts; drained
6 oz Pea pods; frozen, about 1
-cup
7 oz Roasted red peppers; drained
-& cut in thin strips
6 oz Lowfat cream cheese; cut up
1-1/2 c Evaporated skim milk
1/8 ts Salt
1/8 ts Pepper
1/4 c Grated Parmesan cheese
Tortellini with Creamy Vegetables Preparation
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@ix.netcom.com> on Feb 21, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Tortellini with Creamy Vegetables?
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