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Tortellini with Roasted Red Pepper Dip Recipe

Photo by: Taste of Home

Looking to add a dash of Christmas color to your appetizer mix? This unique, warm and savory treat sent in by Milford, New Hampshire’s Michelle Boucher is sure to be a hit with any hungry holiday crowd! TASTY TIP: To accent a festive holiday occasion, use green spinach tortellini for this hors d’oeuvre and serve with fancy, frilled party picks!

This recipe is:

Healthy

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10 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 jar (7 ounces) roasted sweet red peppers, drained
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 large zucchini, cut into strips

Directions

Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.
Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. Yield: 10 servings.

Nutrition Facts: 14 tortellini and 4 zucchini strips with 4-1/2 teaspoons dip equals 142 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 333 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Tortellini with Roasted Red Pepper Dip published in Light & Tasty December/January 2007, p20