So here’s another low-point dish. Liam really liked the tortellini (and I did, too, they were the best part). The frozen veggies in the dish tasted, well, frozen. This tasted like a frozen dinner that you microwave. The sauce was good, and the pasta was good, but that was it. And it’s kind of high in points for it not to taste wonderful.
Tortellini with Creamy Vegetables
1 package (9 oz) refrigerated cheese filled tortellini
1 package (9oz) frozen artichoke hearts
1/2 of a 6 ounce package frozen pea pods
1 jar (7 oz) roasted sweet red peppers, drained and cut into strips
1/2 of an 8 oz package reduced fat cream cheese, cut up
1 cup evaporated skim milk
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup grated parmesan cheese
Bring a large saucepan of water to a boil and add tortellini and artichoke hearts; return to boiling. Reduce heat and cook for 6 minutes. Add pea pods and cook for 1 more minute or until pasta and vegetables are tender. Drain, then stir in red pepper strips; cover and keep warm. Meanwhile, for sauce, combine cream cheese with milk, salt and pepper in a medium saucepan. Cook and stir over medium heat until smooth and slightly thickened. Pour sauce over pasta mixture. Sprinkle with 2 tablespoons of the parmesan cheese and toss gently to coat. Sprinkle with remaining parmesan cheese to serve.