Broccoli Tortellini Alfredo

Broccoli Tortellini Alfredo
published in Light & Tasty August/September 2006, p53

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
3/4 pound fresh broccoli florets
1 envelope Alfredo sauce mix
1-1/2 cups fat-free milk
2 teaspoons reduced-fat butter
1/8 teaspoon ground nutmeg
1/4 cup shredded Parmesan cheese
1/4 teaspoon pepper

Directions

Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly.

Drain tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 1-1/4 cups equals 262 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 919 mg sodium, 35 g carbohydrate, 5 g fiber, 16 g protein.
Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.

***
Made April 8th: I don't remember much about this one, but I think we decided chicken or ham would have made a great addition to it.

The recipe does call for using an alfredo sauce mix, but I just used prepared alfredo and boy did it get done quick. It took a lot of the prep time out of the recipe.