Tortellini in Broth with Arugula (Mf)
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INGREDIENTS
- 4 c Chicken stock or broth
- 9 1/2 oz Mushroom or cheese-filled
- Grated Parmesan ; fresh
- 1 bn Arugula leaves, rinsed and
INSTRUCTIONS
In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes. In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6527 Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (237g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 12 | ||
| Calories from Fat: 2 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 268.8mg | 9 % | |
| Potassium 136.1mg | 4 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 0g | ||
| Protein 1.7g | 2 % | |
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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. |
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Calories per serving: 12
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