| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Pasta, Vegetables | 4 | servings |
INGREDIENTS
| 12 | oz | Tortellini; cheese-filled |
| 14 | oz | Artichoke hearts; drained |
| 6 | oz | Pea pods; frozen, about 1 cup |
| 7 | oz | Roasted red peppers; drained & cut in thin strips |
| 6 | oz | Lowfat cream cheese; cut up |
| 1 1/2 | c | Evaporated skim milk |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Bring a large amount of water to a boil in a 4-quart Dutch oven. Add tortellini and artichoke hearts; return to boiling. Reduce heat and cook, uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till pasta and vegetables are tender. Drain. Stir in red pepper strips; keep warm. Meanwhile, combine cream cheese, milk, salt, and pepper in a medium saucepan. Cook and stir over medium heat till slightly thickened and smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before serving. Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein; 67g Carbohydrate; 66mg Cholesterol; 698mg Sodium Recipe by: Low Calorie Low Fat Recipes, Summer, 1997 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 21, 1999, converted by MM_Buster v2.0l.
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