Pesto Pasta

I absolutely love some cheese tortellini.  Of course, pasta and cheese for dinner makes me think of those V-8 commercials where they bop people on the head because they don’t eat veggies. Soooo….  We added a few veggies and a yummo sauce to our tortellini for dinner and it was a HUGE hit.  This dish was super yummy the next day for lunch too!


  • 1 – 9 ounce package refrigerated cheese tortellini
  • 16 ounce package of frozen broccoli stir-fry vegetables
  • 8 ounce container of fat free sour cream
  • 2 Tablespoons of refrigerated traditional pesto
  • 1/4 teaspoon salt
  • 1/4 cup shredded parmesan cheese
  • 1/8 teaspoon fresh ground pepper

Cook the tortellini and frozen veggies in a large pot of boiling water for 5 – 7 minutes or until all the pasta starts to float and is tender.  Drain the pasta and veggies and return them to the pot.  In a separate small bowl combine the sour cream, pesto and salt.  Make sure to stir well to combine.  Gently stir the sour cream mixture into the pasta/veggie mixture.  Sprinkle with the parmesan cheese and pepper.  Serve as soon as possible.

Makes 4 servings.  9 Weight Watchers Points+ Value per serving.

Cal: 331; Fat:  12; Carbs: 38; Fiber:  3; Protein:  19

This was so simple to make and a great meal for when you are in a time rush for dinner.


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