Ingredients:
- 9 oz package of refrigerated cheese tortellini
- 8 cups fresh baby spinach leaves
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup reduced-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup low-sodium vegetable broth
- Salt and pepper to taste
- Optional: Crushed red pepper flakes for added spice
Instructions:
- Cook the tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the fresh baby spinach leaves to the skillet and cook, stirring frequently, until wilted.
- Reduce the heat to low and add the reduced-fat cream cheese, grated Parmesan cheese, and low-sodium vegetable broth to the skillet. Stir until the cream cheese is melted and the ingredients are well combined.
- Season the creamed spinach mixture with salt and pepper to taste. If desired, add crushed red pepper flakes for extra spice.
- Add the cooked tortellini to the skillet and toss gently until the tortellini are coated with the creamed spinach sauce.
- Cook for an additional 2-3 minutes, until the tortellini are heated through.
- Remove from heat and serve the creamed spinach tortellini hot.
Nutrition Facts (per serving, makes 4 servings):
Calories: 280 kcal
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Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 380mg
Total Carbohydrate: 34g
Dietary Fiber: 3g
Sugars: 2g
Protein: 14g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.
Here’s an estimation of the points for the listed ingredients based on the system:
- Large shrimp (1 lb): 0 points
- Olive oil (2 tablespoons): approximately 6 points
- Garlic (3 cloves): 0 points
- Parmesan cheese (2 tablespoons): approximately 2 points
- Fresh parsley (1 tablespoon): 0 points
- Salt and pepper: 0 points
- Lemon wedges: 0 points
So, the total points for the listed ingredients would be approximately 8 points
