Spinach Tortellini with Kidney Beans

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Yield:

4 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 204
Caloriesfromfat 7 %
Fat 1.6 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.2 g
Carbohydrate 32.8 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 476 mg
Calcium 0.0 mg

Ingredients

4 ounces refrigerated spinach tortellini
1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
2 tablespoons chopped green onions
1/2 cup fat-free roasted garlic Italian dressing
Curly leaf lettuce leaves (optional)

Preparation

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.

Note:

Cooking Light 5-Ingredient 15-Minute Cookbook

January 1999
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