| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pasta, Salads, Italian, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
(9 oz each) fresh cheese tortellini |
| 2 |
c |
Broccoli flowerets (1 bunch) |
| 1/2 |
lb |
Havarti cheese, cut in 1/4" cubes |
|
|
Half of 7 1/4 oz jar roasted red peppers, thinly sliced |
| 1/2 |
c |
Reduced-calorie Dijon vinaigrette dressing |
INSTRUCTIONS
Serves 4
Cook the tortellini in a large pot of boiling water according to the
package directions. Add the broccoli for the last 5 min of cooking.
Combine cheese, peppers and dressing in bowl. Drain pasta and broccoli.
Add to cheese and peppers.
Per serving: Cal 659 Pro 38g Fat 27g Carb 68g Sod 1,370mg Chol 128mg
Exchanges: 4starch/bread, 1 veg, 3 3/4 med-fat meat, 1 1/2 fat
From Family Circle magazine 11/26/91 Posted by Theresa Merkling
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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