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Tortellini With Pesto Sauce

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

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

Nutrition Information

  • calories 331
  • fat 12.2 g
  • satfat 4.5 g
  • protein 18.7 g
  • carbohydrate 38.1 g
  • cholesterol 32 mg
  • iron 1.5 mg
  • sodium 659 mg
  • caloriesfromfat 33 %
  • fiber 3 g
  • calcium 264 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection