| 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.
A Message from our Provider:
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