Shrimp Tortellini, And Spinach..

[Letha Robinson]

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.

Kraft Kitchens Tips

Chicken, Tortellini & Spinach

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp.

Substitute

Prepare using 5 cups packed torn fresh spinach.

nutritional information

per serving

 

Calories

 350

Total fat

 8 g

Saturated fat

 4 g

Cholesterol

 200 mg

Sodium

 740 mg

Carbohydrate

 39 g

Dietary fiber

 5 g

Sugars

 6 g

Protein

 30 g

Vitamin A

 80 %DV

Vitamin C

 20 %DV

Calcium

 25 %DV

Iron

 30 %DV

Healthy Living Information

Low fat

Low calorie

Good source of vitamin A or C

Diet Exchange

2 Starch + 1 Vegetable + 3 Meat (L) + 1/2 Fat

Nutrition Bonus

This delicious low-calorie low-fat meal is a great way to add seafood to your diet. And as a bonus, the baby spinach provides vitamin A. Carb Choices: 2-1/2

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