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Tortellini Kabos

Recipe #295809 | 16 min | 15 min prep | SERVES 12 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: punkyluv

This recipe came from Betty Crocker fun summer appetizers. These are a perfect appetizers for anything really. I made them for easter and everyone loved them. You can put them on 6 inch bamboo skewers or rosemary sprigs. I also added mozzerella cheese and green and black olives in the dressing mix so I used a bit more dressing. You can use bottled dressing or make your own marinade of you would like.

Posted on: Apr 2, 2008

Print Recipe

Ingredients

  • 24 uncooked refrigerated spinach and cheese tortellini
  • 1/2 cup reduced-fat Italian salad dressing
  • 12 small whole mushroom
  • 12 small cherry tomato
  • 12 skewers
  • lettuce leaves, if desired (to arrange kabobs on) (optional)

    • Directions

    1. 1
      Cook and drain tortellini as directed on package. Cool 15 minutes.
    2. 2
      Place dressing in shallow dish. Stir in tortellini, mushrooms, tomatoes and whatever else you choose to use. Cover; refrigerate 1 to 2 hours, stirring once to coat.
    3. 3
      Drain tortellini mixture.On each skewer, thread tortellini, mushrooms and tomatoes alternatley. Serve on bed of lettuce leaves.

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    Nutrition Facts

    Serving Size 1 (41g)

    Recipe makes 12 servings

    The following items or measurements are not included below:

    spinach and cheese tortellini

    Calories 12
    Calories from Fat 6 (50%)
    Amount Per Serving %DV
    Total Fat 0.7g 1%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 137mg 5%
    Potassium 80mg 2%
    Total Carbohydrate 1.5g 0%
    Dietary Fiber 0.3g 1%
    Sugars 1.1g
    Protein 0.5g 1%
    Vitamin A 142mcg 2%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.0mcg 0%
    Vitamin C 2mg 3%
    Vitamin E 0mcg 0%
    Calcium 2mg 0%
    Iron 0mg 0%

    detailed view...

    how is this calculated?

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