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Light Lenten Menu

    Home Nutrition Tips Light Lenten Menu
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    Light Lenten Menu

    By Eight Hats | Nutrition Tips | Comments are Closed | 8 March, 2010 | 0

    Shrimp, Tortellini & Spinach

     Nutritionphoto  

    Prep time: 5 minutes

    Total time:  25 minutes

    Makes:  4 servings, 1 ½
    cups each

    What You Need:

    ·     
    1 pkg. (9 oz.) refrigerated cheese tortellini

    ·     
    1/4 cup  KRAFT Roasted Red Pepper Italian
    with Parmesan Dressing

    ·     
    2 cloves garlic, minced

    ·     
    1 can  (14-1/2 oz.) no-salt-added diced
    tomatoes, undrained

    ·     
    3/4 lb. cooked cleaned medium shrimp

    ·     
    1 bag  (6 oz.) baby spinach leaves

    ·     
    1/4 cup chopped fresh basil

    ·     
    2 Tbsp.  KRAFT Grated Parmesan Cheese

    Make It:

    ·     
    Cook pasta in large saucepan as
    directed on package. Drain in colander; set aside.

    ·     
    Heat dressing in same pan on medium-high heat.
    Add garlic; cook 1 min.

    ·     
     Add
    tomatoes and shrimp; mix well. Bring just to boil.

    ·     
    Stir in spinach; cover. Simmer 1 to 2 min. or
    until spinach is wilted, stirring occasionally.

    ·     
    Stir in pasta and basil; simmer,
    uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

    ·     
    Serve topped with cheese.

    Nutritional Facts per 1 ½ cup serving:

    • 350
      calories
    • 8 g
      fat
    • 4 g
      saturated fat
    • 200 mg
      cholesterol
    • 740 mg
      sodium
    • 39 g
      carbohydrates
    • 30 g
      protein
    • 5 g
      dietary fiber
    • 6 g
      sugar
    • 80%DV
      Vitamin A
    • 20%DV
      Vitamin C
    • 25%DV
      Calcium
    • 30%DV
      Iron

    To view the full article:  http://www.kraftrecipes.com/recipes/shrimp-tortellini-spinach-107842.aspx

    recommended by Estelle L. Benoit, RD, LDN

    No tags.

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