| 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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