Totellini with Creamy Vegetables

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
408 14 7 24 5 684 51 9

recipe ingredients
1 package (9 oz) refrigerated cheese filled tortellini
1 package (9oz) frozen artichoke hearts
1/2 of a 6 ounce package frozen pea pods
1 jar (7 oz) roasted sweet red peppers, drained and cut into strips
1/2 of an 8 oz package reduced fat cream cheese, cut up
1 cup evaporated skim milk
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup grated parmesan cheese

recipe directions
Bring a large saucepan of water to a boil and add tortellini and artichoke hearts; return to boiling. Reduce heat and cook for 6 minutes. Add pea pods and cook for 1 more minute or until pasta and vegetables are tender. Drain, then stir in red pepper strips; cover and keep warm. Meanwhile, for sauce, combine cream cheese with milk, salt and pepper in a medium saucepan. Cook and stir over medium heat until smooth and slightly thickened. Pour sauce over pasta mixture. Sprinkle with 2 tablespoons of the parmesan cheese and toss gently to coat. Sprinkle with remaining parmesan cheese to serve.


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