Tortellini with Mushrooms and Peas in a Creamy Cheese Sauce
OK, so I haven't tried this yet but it looks like it'll be close to the horrible meal that is a favorite of mine. I also ran it through a recipe builder to find the nutritional information on it, so I'll post that as well.
Tortellini with Mushrooms and Peas in Creamy Cheese Sauce
WW Points for combo: 6
2 cups refrigerated fresh whole wheat cheese tortellini
1 cup frozen peas
2 small cans mushrooms (or 1 cup fresh mushrooms, quartered)
2 Tablespoons whole wheat flour
1 cup whole milk (or 2%)
1/2 cup grated parmesan cheese (or 1/4 cup parmesan & 1/4 cup asiago)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas and mushrooms during the last 2 minutes of cooking; drain.
2. Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened 8-10 minutes. Remove from the heat and stir in the cheese and spices. Add the mushrooms, tortellini, and peas and toss to coat.
Carbohydrate 38.04 g
Protein 17.06 g
Total Fat 9.72 g
Monounsaturated 2.68 g
Polyunsaturated 0.63 g
Saturated 5.3 g
Cholesterol 39.78 mg
Dietary Fiber 3.12 g
July SW: 129