Friday, July 1, 2011

Tortellini Primavera

1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

1.Cook tortellini according to package directions.

2.Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms
and onion in butter until tender. Add garlic; cook 1 minute longer.
3.Stir in milk; heat through. Stir in cream cheese until blended. Add
spinach and Italian seasoning; heat through.

4.Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan

Yield: 5 servings.

Nutrition Facts: 1-1/4 cups equals 341 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 671 mg sodium 41 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

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