Cheese Tortellini with Spinach and Tomatoes
1 (9-ounce) package fresh three-cheese tortellini
2 teaspoons olive oil
1 yellow pepper, coarsely chopped
3 cloves minced garlic
1/8 teaspoon crushed red pepper
¼ cup white wine
1/4 cup fat-free, less-sodium chicken broth or vegetable broth
Juice from lemon
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (6-ounce) package fresh baby spinach
3 tablespoons chopped fresh basil
¼ cup fresh shaved parmesan cheese
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 yellow pepper; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Add wine, chicken broth, lemon and salt, bring to a boil; reduce heat and cook for 2 minutes.
Add tomatoes and baby spinach to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini and basil; cook 1 minute. Top each serving with 1 tablespoon parmesan cheese.
Yield: 4 servings (1 ½ cups) About 280 calories; 8.5 grams fat
Barbra Crumpacker, RD, LD Cookalulu.com