Serve this quick and hearty pasta with a Greek-style salad of cucumbers, plum tomatoes, red onion and romaine lettuce drizzled with a light red wine vinaigrette dressing.
1 (9-oz.) pkg. refrigerated tortelloni or ravioli, preferably chicken and prosciutto
4 cups coarsely chopped Swiss chard leaves
1 (14.5-oz.) can diced fire-roasted tomatoes
1/3 cup halved pitted Kalamata olives
3/4 teaspoon dried rosemary, crushed
1/4 cup crumbled feta cheese
1/4 teaspoon pepper
1. Cook tortelloni according to package directions, eliminating any oil. Add chard during last 3 minutes of cooking. Drain.
2. Combine tomatoes, olives and rosemary in large saucepan; cook over medium heat 5 minutes or until heated through. Return tortelloni and chard to pan; cook until heated through. Serve topped with cheese and pepper.
4 (1-cup) servings
PER SERVING: 195 calories, 7.5 g total fat (3 g saturated fat), 12 g protein, 21.5 g carbohydrate, 65 mg cholesterol, 735 mg sodium, 2.5 g fiber
No comments:
Post a Comment