Spinach Tortellini with Kidney Beans
Yield: 4 (1-cup) servings.
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 204
- Calories from fat: 7%
- Fat: 1.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 10.2g
- Carbohydrate: 32.8g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 476mg
- Calcium: 0.0mg
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.
Spinach Tortellini with Kidney Beans Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- PUBLICATION: Oxmoor House
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