Shrimp Tortellini Pasta Toss

Ready in 30 minutes.  Makes 4 (1 1/2 cup) servings

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound, peeled and deveined)
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  1. Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
  2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.  Add shrimp; cook and stir 2 minutes.  Add garlic; cook 1-2 minutes longer or until shrimp turns pink.
  3. Drain tortellini mixture; add to skillet.  Stir in salt, thyme, pepper and remaining oil; toss to coat.

Nutrients Per Serving: Calories 444, Protein 26g, Carbohydrate 50g, Total Fat 14g, Saturated Fat 4g,Fiber 2g, Cholesterol 138mg, Sodium 744mg

Source: Taste of Home

Note: Serve this with more veggies and fruit.  Fill half your plate with fruits and veggies.

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