| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Low-fat, W-watchers |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Quartered small mushrooms |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped zucchini |
| 1 |
tb |
+ 1t. olive oil |
| 2 |
sm |
Garlic cloves, minced |
| 4 |
c |
Washed and drained spinach |
| 3 |
c |
Stewed tomatoes |
| 2 |
c |
Chicken broth |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped fresh dill |
| 56 |
|
Frozen tortellini (stuffed |
|
|
With ricotta cheese) |
INSTRUCTIONS
In a 4-quart microwavalbe casserole combine mushrooms, onions, carrots,
zucchini, oil, and garlic and stir to coat. Cover and microwave on HIGH
for 6 minutes, stirring once halfway through cooking.
Add remaining ingredients except tortellini and stir to combine. Cover and
microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add tortellini and stir to combine; cover and microwaveon Medium for 5
minutes. Let stand for 5 minutes, sitrring after 3 minutes, until
tortellini are soft. Per serving: 1 Fat, 1 Protein, 5 Vegetables, 1 Bread,
40 Optional Calories
288 Calories, 8 g Fat
Posted to Digest eat-lf.v097.n164 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Jun 26, 1997
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