1 package (9 ounces) refrigerated rainbow-herb, five-cheese tortellini
8 ounces fresh mushrooms, thickly sliced
5 ounces (approximately 1 cup) cherry or grape tomatoes, quartered
1 bottle (8 ounces) fat-free Italian dressing
Fill a 2-quart pot 2/3 full with water and bring to a boil. Add tortellini. Reduce heat to a gentle boil (to avoid breaking open tortellini), and cook, stirring occasionally, 6–7 minutes or until pasta is tender but firm. Drain tortellini, rinse with cool water, and drain well again.
In a large bowl, combine cooked tortellini, mushrooms, and tomatoes. Drizzle with dressing and toss to coat. Cover and refrigerate at least 6 hours to allow flavors to blend; toss twice during chilling to recoat tortellini.
Yield: 5 1/2 cups
Serving size: 1 cup
Carbohydrate: 25 g
Protein: 8 g
Fat: 4 g
Saturated fat: 2 g
Sodium: 670 mg
Fiber: 1 g
Exchanges per serving: 1 1/2 starch, 1/2 vegetable,1 fat
Carbohydrate choices: 2