PCOS and Caviar: Luxury Fish Roe Guide
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Recipe by Woman's Day Kitchen Fast and filling, this dish tosses cheese tortellini together with mixed veggies and creamy Alfredo sauce. Mix things up by adding basil and diced tomato, or try vodka sauce and Parmesan instead.
1 package refrigerated Three Cheese Tortellini
1 bag frozen Sugar Snap Stir-Fry
1 jar creamy Alfredo sauce
Bring a large pot of water to a boil. Add tortellini; cook as package directs, adding vegetables 2 minutes before pasta will be done. Cook until tortellini and vegetables are tender. Drain in a colander.
Pour Alfredo sauce into pasta pot; cook over low heat until hot. Remove from heat; add pasta and vegetables and toss to mix and coat.
Serving Idea: Stir 1 ⁄2 cup each slivered basil leaves and diced tomatoes into finished dish.
Different Takes: Instead of Alfredo sauce, use vodka sauce and add some grated Parmesan cheese. Substitute mini ravioli for the tortellini.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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