Bring 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|
|Calories from Fat: 125 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 450
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