Tortellini with Mushrooms and Cherry Tomatoes

Tortellini with Mushrooms
and Cherry Tomatoes

Yield: 4 servings (Serving size: Approx 1 cup) | 5 pts per serving

My rating:

This is my all-time favorite tortellini recipe! My husband makes it and it's so easy to throw together after work. You can also alter the veggies and spices to suit your tastes. For example, the original recipe calls for 1 (6-oz) package of spinach instead of mushrooms. Enjoy!

Use any flavored tortellini or ravioli in this recipe. (I prefer the refrigerated portabello mushrooms and cheese type.)

Ingredients:

1 (9-oz) package fresh three-cheese tortellini
1 (9-oz) package of mushrooms -or- 1 (6-oz) package fresh baby spinach
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ to ¾ teaspoon crushed red pepper (I use ¾ tsp cayenne - YUM!)
2 cups cherry tomatoes, halved
¼ cup fat-free, less-sodium chicken broth or vegetable broth
1 tablespoon chopped fresh basil
¼ teaspoon salt

Directions:

Cook tortellini according to package directions, omitting salt and fat.

While tortellini cooks, heat oil in a large nonstick skillet over low heat. Add garlic and red pepper; sauté 30 seconds. (If the heat is too hot, it will burn when you add the broth)

Add tomatoes, stir, and then add broth, basil, salt, and mushrooms (or baby spinach) to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.

Nutritional Information:

Per Serving: CALORIES 254 (26% from fat); FAT 7.4g (sat 3.1g, mono 1.7g, poly 0.4g); PROTEIN 11.6g; CARB 34.8g; FIBER 2.8g; CHOL 24mg; IRON 2.4mg; SODIUM 395mg; CALC 207mg;

Original Source: Cooking Light Magazine