Tortellini Primavera with Pesto Sauce

total time: 13 minutes

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

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 33%
  • Fat: 12.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.7g
  • Carbohydrate: 38.1g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Iron: 0.0mg
  • Sodium: 659mg
  • Calcium: 0.0mg

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

  1. 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.
  2. Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately.
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