- 2 cups frozen Italian-blend mixed vegetables
- 1 package (9 ounces or about 2 1/2 cups) refrigerated cheese rainbow tortellini
- 1 cup chopped green pepper
- 1/4 cup reduced-fat Italian salad dressing
Bring a large pot of water to a boil. Add frozen vegetables and cover, cooking for about 5 minutes. Add the tortellini and cook an additional 3 minutes, until tortellini and vegetables are tender. Meanwhile, place chopped green pepper in a salad bowl. Drain tortellini and vegetables and add to salad bowl. Cover with Italian salad dressing, toss thoroughly, and serve warm or chill until cool.
Yield: 7 servings. Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 127, Carbohydrates: 20 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 308 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 nonstarchy vegetable, 1/2 fat. Carbohydrate choices: 1 1/2.
Sharon Palmer is a registered dietitian and freelance food and nutrition writer.