Primavera with Pesto Sauce
1 (9 oz.) package refrigerated cheese tortellini
1 (16 oz.) package frozen broccoli stir-fry vegetables
1 (8 oz.) container fat-free sour cream
2 Tbsp. pesto
1/2 tsp. salt
1/4 cup (1oz.) shredded fresh Parmesan cheese
1/8 tsp. freshly ground pepper
Cook tortellini and vegetables in 3 quarts of boiling water 5 to 7 minutes
or until vegetables and pasta are tender. Drain and return to pan.
Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream
mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve
immediately.
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