[Semigourmet]

Skillet Pesto Tortellini


Servings 4



Ingredients

1 ¼ cups water
1 ¼ cups fat free (skim) milk
1 envelope (1.2 oz.) creamy pesto sauce mix (I use pesto sauce)
1 pound frozen vegetable medley (I use canned carrots, and green beans or what ever veggie I want)
12 ounces frozen tortellini
1 dash ground red pepper
1/3 cup shredded mozzarella cheese



Directions

1. Blend water, milk and sauce mix in large deep skillet. Bring to a boil over high heat. Stir in vegetables tortellini and pepper; return to a boil.

2. Cook vegetables and tortellini, uncovered, over medium high heat 8 to 10 minutes or until tortellini is tender and sauce has thickened, stirring occasionally.

3. Sprinkle with cheese just before serving.



Calories 330 Fat 8g Sodium 1348mg Carbs. 50g Fiber 5g Sugars g


Note I make this with fresh cheese filled tortellini, purchased refrigerated pesto and a can of peas and carrots; cook the tortellini according to package directions and then add to already hot skillet with veggies; add pesto to taste and sprinkle with cheese. It does add more calories though.