Tortellini Primavera
Light & Tasty
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“This decadent tortellini with spinach, mushrooms and tomatoes always brings compliments,” says Susie Pietrowski of Belton, Texas. “Dressed up with fresh Parmesan cheese, no one even notices it’s meatless!”
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 package (19 ounces) frozen cheese tortellini
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons butter
- 2/3 cup fat-free milk
- 1 package (8 ounces) fat-free cream cheese, cubed
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon Italian seasoning
- 1 large tomato, chopped
- 1/4 cup shredded Parmesan cheese
Directions:
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.
Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.