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
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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