Decadent Tortellini Primavera Recipe
- 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
- 1. 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.
- 2. Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.
1-1/4 cups equals 341 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 671 mg sodium, 41 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.