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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: spinach and ricotta tortellini alfredo sauce mix
Calories 77
Calories from Fat 36		(47%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 266mg		11%
Potassium 334mg		9%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 1.9g	7%
	Sugars 2.0g
Protein 4.4g		8%
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Tortellini With Light Alfredo Sauce

Recipe #208822 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: smellyvegetarian
Feb 2, 2007

Loaded with veggies and a nice alfredo-ish sauce--it's hard to believe this one is light! I'm sure you can swap veggies for whatever you have on hand.

SERVES 4 , 1 1/2 cup serving (change servings and units)

Ingredients

1 (8 ounce) package spinach and ricotta tortellini
2 cups broccoli
1/3 cup bell pepper
1/3 cup zucchini
1 small carrot, chopped
1 (1 1/2 ounce) package alfredo sauce mix
1/2 cup milk
1 cup chicken broth
1 tablespoon parmesan cheese
1 tablespoon light butter or margarine (I like Smart Balance)

Directions

1
Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
2
In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
3
Whisk to dissolve powder, then cook over medium for five minutes.
4
Add parmesan and whisk again for twenty seconds.
5
Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!

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Featured Reviews for This Recipe

From: Nif

On Oct 14, 2009

5 stars for sure!!! This was an easy 7 WW point dinner for us and I even used regular butter and a 12 ounce package of cheese tortellini! What a great meal! I have never used the powdered alfredo mix, but I would use it to make this again. We had this with some fresh French bread to sop up the sauce. Made for 1, 2, 3 Tag. Thanks smellyvegetarian!

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From: KateL

On Nov 14, 2008

5 Stars, loved this dish, hard to believe it is "light", this has a full taste. I would add more vegetables next time, then DH and I won't fight as much over our portions. I considered sprinkling some red pepper flakes, but the first time I make a recipe, I like to follow the directions. A great weeknight meal! Thanks for posting, smellyvegetarian! Made for Went to the Market tag.

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From: breezermom

On Nov 5, 2008

I liked this, but didn't photograph it because my son will only eat broccoli cooked, so mine was kind of plain looking. But the taste was great! I think it would be beautiful with some red bell pepper with the broccoli. I used 3/4 cup chicken stock, and 3/4 cup half and half to make it creamier....probably turned it into a Non-Light dish! I also added some black pepper. I made this for Went to the Market Tag! Thanks for posting!

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From: Kumquat the Cat's friend

On Sep 27, 2007

Wow, this was quite good! Like the chef already said, it's not really like a true alfredo sauce, but a great tasting substitute! I substituted sugar snap peas for the broccoli and zucchini, and used half a yellow and half a green pepper. Instead of regular milk I used soy and omitted the butter. I used a 1 1/4 ounce package of garlic alfredo sauce. Maybe for that reason my sauce turned out a bit thin. No matter, the taste was great! I added a lot of black pepper too. My only suggestion is to time the cooking of the vegetables. I gave the carrots a little longer than the peppers and peas.

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