Tuesday, January 11, 2011

Italian Spinach Tortellini toss

Since I was supposed to be out of town for work for a few days, my cupboards are looking pretty bare. Then the snow came and cancelled my flight, and therefore my trip. However, I still need to eat, and being snowed in means I'm not going to the grocery for anything major for a  few days!

I scrounged around in my cupboards and found the ingredients to make this. It turned out pretty well. This is proof positive you should stock up on staples!


2 roasted red peppers, sliced
1 c. diced bell pepper
1/2 c. diced onion
1 10 oz package frozen chopped spinach, thawed and drained
1 tsp minced garlic
3 links turkey Italian sausage, casings removed
2 c. dried Cheese and Spinach tortellini
1 small can sliced mushrooms
1 tbsp Italian seasoning blend
salt and pepper
2 c. prepared Spaghetti sauce
1/4 c. chopped fresh parsley
1 c. reduced fat or fat free shredded mozzarella cheese

Cook the tortellini according to the package directions and drain. While it's boiling, brown the sausage in a non-stick skillet over medium heat. Once it's mostly brown, add the bell pepper and onion, and cook until the sausage is done and the pepper and onion are softened. Stir in the garlic and Italian seasoning and cook until the garlic is fragrant, about 45 seconds. Add the mushrooms, spinach, and roasted peppers, and stir to combine. Add the spaghetti sauce, salt and pepper to taste, and cook until heated through. You can add some of the pasta water if it's too thick.  Stir in the cooked tortellini and chopped parsley. Serve with cheese sprinkled on top.

Yields 4 servings, about 1 1/2 cups each. 13 Points Plus per serving.
If you were going to serve this with a salad, I would suggest decreasing the serving size. It's very hearty and filling.

(Ways to reduce the points per serving: use a high-fiber unfilled pasta, use reduced fat spaghetti sauce, leave out the cheese, and/or decrease the serving size and/ or the sausage amount,)

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