Cheese stuffed tortellini and proscuitto with peas and a creamy sauce
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain.
2. Meanwhile, coat a large notstick skillet with nonstick spray and heat over medium heat. Add the proscuitto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the proscuitto. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the parmesan cheese and pepper. Add the proscuitto, tortellini, and peas and toss to coat.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 236 | ||
Calories from Fat: 49 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 27.3mg | 8 % | |
Sodium 282.3mg | 10 % | |
Potassium 124.8mg | 3 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 32.6g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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