Tortellini With Pesto Sauce

Oxmoor House
4 servings (serving size: 1 1/4 cups)


+ Add To Shopping List
1 (9-ounce) package refrigerated cheese tortellini, uncooked
1 (16-ounce) package frozen broccoli stir-fry vegetables
1 (8-ounce) carton fat-free sour cream
2 tablespoons pesto
1/4 teaspoon salt
1/4 cup (1 ounce) freshly grated 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

March 2010

Nutritional Information

Calories 331
Fat 12.2 g
Satfat 4.5 g
Protein 18.7 g
Carbohydrate 38.1 g
Cholesterol 32 mg
Iron 1.5 mg
Sodium 659 mg
Caloriesfromfat 33 %
Fiber 3 g
Calcium 264 mg