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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Tortellini with Spinach and Cherry Tomatoes

Use any flavored tortellini or ravioli in this recipe. Spinach and cherry tomatoes add color, flavor and nutrition to this simple pasta dish.

Cooking Light SEPTEMBER 2002

  • Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 (9-ounce) package fresh three-cheese tortellini
  • 2 teaspoons olive oil
  • 2 teaspoons bottled minced garlic
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fat-free, less-sodium chicken broth or vegetable broth
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1 (6-ounce) package fresh baby spinach

Preparation

Cook tortellini according to package directions, omitting salt and fat.

While tortellini cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds.

Add tomatoes, broth, basil, salt, and baby spinach to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.6g
  • Carbohydrate: 34.8g
  • Fiber: 2.8g
  • Cholesterol: 24mg
  • Iron: 2.4mg
  • Sodium: 395mg
  • Calcium: 207mg
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Tortellini with Spinach and Cherry Tomatoes recipe

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