Tortellini-and-Spinach Toss

recipe

Yield:

6 servings (serving size: 1 1/3 cups pasta, 4 teaspoons cheese, and 1 teaspoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 21 %
Fat 7.3 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 1.3 g
Protein 15.2 g
Carbohydrate 47.8 g
Fiber 2.9 g
Cholesterol 38 mg
Iron 3.3 mg
Sodium 856 mg
Calcium 161 mg

Ingredients

2 (9-ounce) packages fresh chicken or cheese tortellini, uncooked
2 teaspoons olive oil
4 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups torn spinach
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil

Preparation

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

While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add garlic; cook 3 minutes. Add broth, crushed red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Remove from heat; stir in spinach.

Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.

Note:

Karen A. Levin,

Cooking Light

May 2000
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