Options

Format:
Include:
PRINT
Tortellini With Pesto Sauce

Tortellini With Pesto Sauce

Oxmoor House JANUARY 2001

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 12.2g
  • Saturated fat: 4.5g
  • Protein: 18.7g
  • Carbohydrate: 38.1g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 659mg
  • Calories from fat: 33%
  • Fiber: 3g
  • Calcium: 264mg
advertisement

Go to full version of

Tortellini With Pesto Sauce recipe

advertisement