The simple cream cheese toss and frozen tortellini team up to make this hot pasta dish oh so easy to make.
What You Need
Original recipe yields 4 servings
1 pkg. (1 lb.) frozen cheese tortellini, uncooked
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1 cup chopped red pepper s
1 cup frozen peas
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, mix cream cheese spread, milk and seasoning until blended; set aside. Cook and stir vegetables in large nonstick skillet on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cream cheese mixture; cook and stir 2 min. or until heated through.
Drain pasta. Add to skillet; stir to evenly coat.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using frozen meat-filled ravioli.
Cool, then refrigerate any leftovers up to 2 days. Stir in a little milk before reheating just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.