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Tortellini With Cherry Tomatoes And Corn (3 Pts)

9 ounces of fresh cheese tortellini, uncooked
10 ounces of frozen whole kernel corn
1 clove garlic, halved
2 cups of quartered cherry tomatoes
1/4 cup of sliced green onions
1/4 cup of chopped fresh basil
2 tablespoons of grated Parmesan cheese
1 teaspoon of olive oil
1/8 teaspoon of pepper


Cook tortellini in boiling water 3 minutes, omitting salt and fat. Add frozen corn, and cook an additional 3 minutes; drain well. Rub the inside of a large serving bowl with garlic halves; discard garlic. Add tortellini mixture, tomatoes, and remaining 5 ingredients, tossing gently to coat.  Yield: 6 servings (serving size: 1 cup).

Per serving: 150 Calories (kcal); 5g Total Fat; (28% calories from fat); 7gProtein; 22g Carbohydrate; 56mg Cholesterol; 126mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates

Recipe By: Cooking Light, May/Jun 1993, page 109
 

 

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