Cheese Tortellini with Pesto (Serves 4)
1 (9-ounce) package fresh cheese tortellini
1 1/3 cups fresh baby spinach
2/3 cups fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves (optional)
Cook tortellini according to package directions, omitting salt and fat. Drain.
Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
Combine tortellini, pesto, and plum tomato in a medium saucepan over medium-high heat, and cook 1 minute or until warm. Spoon 3/4 cup pasta mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons Parmesan cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
Adapted from The Best of Cooking Light 13