Tortellini-and-Spinach Toss

Yield: 6 servings (serving size: 1 1/3 cups pasta, 4 teaspoons cheese, and 1 teaspoon basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 21%
  • Fat: 7.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.2g
  • Carbohydrate: 47.8g
  • Fiber: 2.9g
  • Cholesterol: 38mg
  • Iron: 3.3mg
  • Sodium: 856mg
  • Calcium: 161mg

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

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
  3. Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.
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