Tortellini Primavera

By cserumga

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.

Ingredients

• 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

Preparation

Step 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.

• Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.