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Tangy cheese tortellini

Preparation time: 30 minutes

 

1/4 cup sun-dried tomatoes (not oil-packed)
1/2 cup hot water
1 tablespoon olive oil
2 large cloves garlic, peeled and minced
1/2 cup chopped red pepper
1 teaspoon dried oregano
1 small zucchini, chopped
1 package (9 ounces) low-fat fresh cheese tortellini
1 tablespoon fresh grated Parmesan cheese

Combine tomatoes and hot water in a small bowl; allow tomatoes to soak for 15 minutes. Drain and finely chop the tomatoes. Set aside. Heat oil in a nonstick skillet. Add the garlic, pepper, and oregano, sautéing 2 to 3 minutes. Stir in zucchini and sauté an additional 2 minutes. Stir in tomatoes and keep mixture warm. Cook the tortellini according to package directions. Drain. Mix in warm tomato mixture. Sprinkle with Parmesan cheese and serve.

Yield: 4 servings
Serving Size: 1/4 recipe

Nutrition Facts

Per Serving:
  Calories: 185
  Carbohydrate: 24 g
  Protein: 8 g
  Fat: 7 g
  Saturated fat: 2 g
  Sodium: 260 mg
  Fiber: 3 g
  Exchanges per serving: 2 starch, 1 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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