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Tortellini Primavera

Tortellini Primavera
This decadent tortellini with spinach, mushrooms and tomatoes always brings compliments. Dressed up with fresh Parmesan cheese, no one even notices it's meatless! —Susie Pietrowski, Belton, Texas
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 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 mushrooms
  • and onion in butter until tender. Add garlic; cook 1 minute longer.
  • 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.
Nutrition Facts: 1-1/4 cups equals 341 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 671 mg sodium,
© Taste of Home 2013

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Tortellini Primavera (continued)

Nutrition Facts: 41 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013