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Spinach and Artichoke Tortellini
Servings:
Serves 4 as an appetizerPrep Time:
5 minutesCook Time:
10 minutes
Ingredients
1 (16-oz.) bag frozen Hannaford Cheese Tortellini
1/2 cup Hannaford light sour cream
1/2 cup water
Salt and pepper
8 oz. frozen spinach (about 1 cup), thawed and squeezed dry
1 (14-oz.) can quartered artichoke hearts, rinsed and patted dry
1/4 cup grated Parmesan cheese
2 tsp. zest and 1 Tbsp. juice from 1 lemon
Directions
1. Bring a large pot of salted water to a boil. Add tortellini and cook, stirring occasionally, until pasta is tender, about 3 minutes. Drain and set aside.
2. Whisk together sour cream, water, and 1/4 teaspoon salt in a large saucepan. Stir in spinach and artichokes and cook over medium until mixture is hot, 3 to 5 minutes.
3. Remove saucepan from heat and stir in cooked tortellini, cheese, and lemon zest and juice; season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, May - June 2017
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 290 kcal (15%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 25 mg (8%) |
| Sodium | 640 mg (27%) |
| Total Carbohydrates | 45 g (15%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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