Tortellini Primavera with Pesto Sauce

recipe
total time: 13 minutes

Yield:

4 (1 1/4-cup) servings.

Recipe from

Nutritional Information

Calories 331
Caloriesfromfat 33 %
Fat 12.2 g
Satfat 4.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.7 g
Carbohydrate 38.1 g
Fiber 3 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 659 mg
Calcium 0.0 mg

Ingredients

1 (9-ounce) package refrigerated cheese tortellini
1 (16-ounce) package frozen broccoli stir-fry vegetables
1 (8-ounce) container fat-free sour cream
2 tablespoons pesto
1/4 teaspoon salt
1/4 cup (1 ounce) shredded fresh Parmesan cheese
1/8 teaspoon freshly ground pepper

Preparation

Cook tortellini and vegetables in 3 quarts boiling water 5 to 7 minutes or until vegetables and pasta are tender. Drain and return to pan.

Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately.

Note:

Cooking Light 5-Ingredient 15-Minute Cookbook

January 1999
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