| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers | 6 | Servings |
INGREDIENTS
| 4 | oz | Fresh cheese tortellini, (36 pieces) |
| 1/4 | c | Reduced-calorie Italian dressing |
| 1 | tb | Chopped fresh parsley |
| 36 | Squares red bell pepper, (3/4-inch square) |
INSTRUCTIONS
Cook pasta according to the package directions, omitting salt and fat. Drain. Combine all ingredients in a bowl; toss gently. Thread 3 tortellini and 3 bell pepper squares alternately onto each of 12 (6-inch) skewers. Yield: 6 appetizers. Per serving: 167 Calories; 3g Fat (16% calories from fat); 6g Protein; 33g Carbohydrate; 25mg Cholesterol; 127mg Sodium Recipe by: Cooking Light, June 1995, page 106 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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