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Suggest a better descriptionBring a large amount of water to a boil in a 4-quart Dutch oven. Add tortellini and artichoke hearts; return to boiling. Reduce heat and cook, uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till pasta and vegetables are tender. Drain. Stir in red pepper strips; keep warm. Meanwhile, combine cream cheese, milk, salt, and pepper in a medium saucepan. Cook and stir over medium heat till slightly thickened and smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before serving. Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein; 67g Carbohydrate; 66mg Cholesterol; 698mg Sodium Recipe by: Low Calorie Low Fat Recipes, Summer, 1997 Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 4 | ||
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Calories: 450 | ||
Calories from Fat: 125 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 630.8mg | 22 % | |
Potassium 807.4mg | 21 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 52.6g | ||
Protein 21.1g | 30 % | |
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: 450
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