Yield
4 (1-cup) servings.

How to Make It

Cook and drain 4 ounces refrigerated spinach tortellini. Add 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed, 2 tablespoons chopped green onions, and 1/2 cup fat-free roasted garlic Italian dressing, tossing lightly. Spoon mixture onto curly leaf lettuce leaves, if desired.

Cooking Light 5-Ingredient 15-Minute Cookbook

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