Title: Tortellini with Creamy Vegetables
Categories: Pasta, Vegetables
Yield: 4 servings

12 oz Tortellini; cheese-filled
14 oz Artichoke hearts; drained
6 oz Pea pods; frozen, about 1
-cup
7 oz Roasted red peppers; drained
-& cut in thin strips
6 oz Lowfat cream cheese; cut up
1 1/2 c Evaporated skim milk
1/8 ts Salt
1/8 ts Pepper
1/4 c Grated Parmesan cheese

Bring a large amount of water to a boil in a 4-quart Dutch oven. Add
tortellini and artichoke hearts; return to boiling. Reduce heat and cook,
uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till
pasta and vegetables are tender. Drain. Stir in red pepper strips; keep
warm.

Meanwhile, combine cream cheese, milk, salt, and pepper in a medium
saucepan. Cook and stir over medium heat till slightly thickened and
smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the
Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before
serving.

Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein;
67g Carbohydrate; 66mg Cholesterol; 698mg Sodium

Recipe by: Low Calorie Low Fat Recipes, Summer, 1997

Posted to EAT-LF Digest by Betsy Burtis on Feb 21,
1999, converted by MM_Buster v2.0l.