| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 4 | c | Chicken stock or broth |
| 9 1/2 | oz | Mushroom or cheese-filled |
| tortellini | ||
| 1 | Arugula leaves, rinsed and | |
| dried | ||
| Freshly grated Parmesan | ||
| cheese |
INSTRUCTIONS
In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes. In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6527 Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 721
Calories From Fat: 284
Total Fat: 32.1g
Cholesterol: 161.8mg
Sodium: 1793.4mg
Potassium: 111.6mg
Carbohydrates: 54.4g
Fiber: 3g
Sugar: <1g
Protein: 51.7g