Tortellini Primavera with Pesto Sauce

Oxmoor House
total time: 13 minutes
4 (1 1/4-cup) servings.


+ Add To Shopping List
1 (9-ounce) package refrigerated cheese tortellini
1 (16-ounce) package frozen broccoli stir-fry vegetables
1 (8-ounce) container fat-free sour cream
2 tablespoons pesto
1/4 teaspoon salt
1/4 cup (1 ounce) shredded fresh Parmesan cheese
1/8 teaspoon freshly ground pepper


Cook tortellini and vegetables in 3 quarts boiling water 5 to 7 minutes or until vegetables and pasta are tender. Drain and return to pan.

Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 331
Caloriesfromfat 33 %
Fat 12.2 g
Satfat 4.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.7 g
Carbohydrate 38.1 g
Fiber 3 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 659 mg
Calcium 0.0 mg