Skinny Creamy Pesto Tortellini
Servings: 6 servings
Ingredients
Instructions
- Heat a large skillet over medium heat and add the sausage.1 Pound Sausage
- Cook, stirring occasionally to break up the meat, about 6-8 minutes or until cooked through.
- Drain the grease and place the meat on a plate.
- Place the pan with browned bits back on the burner and add the olive oil and garlic.1 Tablespoon Olive Oil, 1 Clove Garlic
- Heat the pan back up to medium heat.
- Meanwhile, heat a large pot over medium heat, filled half way with water. Season with 1/2-1 teaspoon of salt and bring to a boil.
- Add the tortellini to the boiling water and cook to al dente.1 Package Tri Color Tortellini
- Once the browned bits pan is hot, add the flour and whisk for 30 seconds.1 1/2 Tablespoons Flour
- Quickly add the almond milk and continue to whisk.1 1/4 Cup Unsweetened Almond Milk
- Once the sauce comes to a boil turn down to a simmer and allow to thicken.
- Add the pesto, whisk again and heat through.3/4 Cup Prepared Pesto
- Heat the oven to broil.
- Place the cooked tortellini in a baking dish, add the sausage and sauce and carefully fold all of the ingredients together.
- Sprinkle the top with a little cheese and place under the broiler until melted.3/4 Cup Low Fat Mozzarella Cheese
- Serve immediately.
Nutrition
Serving: 1g | Calories: 553kcal | Carbohydrates: 23g | Protein: 23g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1110mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 2mg