Spinach Tortellini with Kidney Beans

Yield: 4 (1-cup) servings.
Recipe from Oxmoor House

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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

  1. 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.
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