Shrimp, Tortellini & Spinach

By SapphireBlu957

Ingredients

• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 3/4 lb. cooked cleaned medium shrimp
• 1 bag (6 oz.) baby spinach leaves
• 1/4 cup chopped fresh basil
• 2 Tbsp. Grated Parmesan Cheese

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.


Chicken, Tortellini & Spinach
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp.

Substitute
Prepare using 5 cups packed torn fresh spinach.nutritional information per serving

Calories 350
Total fat 8 g
Saturated fat 4 g
Cholesterol 200 mg
Sodium 740 mg
Carbohydrate 39 g
Dietary fiber 5 g
Sugars 6 g
Protein 30 g
Vitamin A 80 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 30 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Diet Exchange
2 Starch + 1 Vegetable + 3 Meat (L) + 1/2 Fat
Nutrition Bonus
This delicious low-calorie low-fat meal is a great way to add seafood to your diet. And as a bonus, the baby spinach provides vitamin A.
Carb Choices: 2-1/2