Creamy Veg Tortellini


Creamy Vegetable Tortellini

Makes 2 serving

You can make this the night before and serve it cold or hot, too!

Cooking spray
2 cloves garlic, chopped
2 cups sliced portobello mushrooms
1 cup chopped broccoli
1 cup chopped tomatoes
4 cups baby spinach
1 1/2 cups fresh cheese tortellini, cooked
1/4 cup creamy Italian salad dressing
2 tablespoons grated Parmesan cheese

Heat a non-stick skillet coated with cooking spray over medium heat; add garlic, mushrooms, and broccoli and cook until just tender, about 5 minutes. Stir in the tomatoes and spinach and cook until spinach is wilted, about 1-2 minutes. Add tortellini and dressing, and stir until heated through. Top with Parmesan cheese before serving.

Calories- 440        Sodium- 800 mg
Total Fat- 23 g       Calcium- 260 mg
Sat Fat- 6 g           Cholesterol- 45 mg
Fiber- 8 g               Protein- 19 g
Carbohydrates- 45 g