Tortellini en brochette
Prep Time: 30 Minutes
Servings: 20
Ingredients:
1 package (9 ounces) refrigerated spinach-cheese tortellini
1 package (9 ounces) refrigerated plain cheese tortellini
Parmesan Dip:
1-1/2 cups ranch-style salad dressing
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
Salt (optional)
1/4 teaspoon black pepper
Cook tortellini in a large pot of lightly salted boiling water until al dente, firm but tender. Drain; cool under cold running water.
Prepare Parmesan dip: Combine dressing. Parmesan cheese, parsley, garlic, salt if desired and pepper in a small bowl. Refrigerate until ready to serve.
Skewer tortellini on wooden picks; place on a serving plate. Serve with dip.
Calories: 146
Protein: 5 g
Sodium: 233 mg
Cholesterol: 33 mg
Fat: 10 g
Carbohydrates: 10 g
Exchanges: 1 Bread/Starch; 2 Low-Fat Milk; 1 Vegetable
B-man 