Asiago Tortellini

Asiago Tortellini Recipe
Photo: Oxmoor House
When boiling water for the pasta, start with hot tap water and cover the pot with a lid. This is a surefire way to speed up your cook time. Serve this pasta dish with Black Pepper–Garlic Flatbread to soak up the basil-infused broth.

Prep: 5 minutes; Cook: 13 minutes

Yield:

4 servings (serving size: 1 cup soup and 2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 267
Caloriesfromfat 29 %
Fat 9 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 12.7 g
Carbohydrate 34.8 g
Fiber 2.3 g
Cholesterol 32 mg
Iron 0.2 mg
Sodium 676 mg
Calcium 106 mg

Ingredients

1 (9-ounce) package fresh three-cheese tortellini
1 (14-ounce) can fat-free, less-sodium chicken broth
2 plum tomatoes, chopped
1/4 cup chopped fresh basil
1/2 cup (2 ounces) shaved fresh Asiago cheese
Basil leaves (optional)
Freshly ground black pepper (optional)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, combine broth and tomato in a medium saucepan; bring to a boil. Remove from heat; stir in basil. Cover and let broth mixture stand until pasta is done. Add drained pasta to broth mixture. Ladle soup into shallow bowls; sprinkle each serving with cheese. Garnish with basil leaves and pepper, if desired.

Note:

Cooking Light Fresh Food Fast

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note