Tortellini With Cherry Tomatoes and Corn (3 PTS) Recipe - Cooking Index
9 oz | 255g | Fresh cheese tortellini - uncooked |
10 oz | 284g | Frozen whole kernel corn |
1 | Garlic - halved | |
2 cups | 125g / 4.4oz | Quartered cherry tomatoes |
1/4 cup | 15g / 0.5oz | Sliced green onions |
1/4 cup | 36g / 1.3oz | Chopped fresh basil |
2 tablespoons | 30ml | Grated Parmesan cheese |
1 teaspoon | 5ml | Olive oil |
1/8 teaspoon | 0.6ml | Pepper |
Cook tortellini in boiling water 3 minutes, omitting salt and fat. Add
frozen corn, and cook an additional 3 minutes; drain well.
Rub the inside of a large serving bowl with garlic halves; discard garlic.
Add tortellini mixture, tomatoes, and remaining 5 ingredients, tossing
gently to coat.
Yield: 6 servings (serving size: 1 cup).
Per serving: 150 Calories (kcal); 5g Total Fat; (28% calories from fat); 7g
Protein; 22g Carbohydrate; 56mg Cholesterol; 126mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Source:
Cooking Light, May/Jun 1993, page 109
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.