| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Chicago |
Lowfat, Pasta, Side dish, Soup |
6 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 2 |
c |
Sliced carrots |
| 1/4 |
c |
Thinly sliced green onions; with tops |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Dried basil |
| 32 |
oz |
Low-salt chicken broth |
| 1 1/2 |
c |
Water |
| 9 |
oz |
Tortellini; cheese-filled, with tomato (fresh and low-fat) |
| 3 |
c |
Spinach leaves; torn |
| 3 |
ts |
Lemon juice; (2 to 3) |
| 1/4 |
ts |
Ground nutmeg; or less |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Look for fresh or frozen tortelloni filled with low-fat ricotta and
sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3.5 gm total fat).
Estimated by author.
Spray bottom of large saucepan with oil; heat over medium until hot. Saute
carrots, onions, garlic, and basil until onions are tender, about 5
minutes.
Add chicken broth and water to saucepan; heat to boiling. Reduce heat and
simmer, covered, 10 minutes.
Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add
spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente,
about 5 minutes. Season with lemon juice, nutmeg, and pepper.
From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books,
Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat
Hanneman (Dec 1996). A fast soup mailed to eat-lf 11/19/98.
Recipe by: Sue Spitler (1994)
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 18, 1998, converted
by MM_Buster v2.0l.
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