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Sopressata with Pesto Tortellini
JENNIFERREEVES72478Ingredients
25Minutes
430Calories
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Description
Beach Body diet
Ingredients
US|METRIC
4 SERVINGS
- 16 oz. tortellini (fresh spinach)
- 6 oz. sopressata (Boar's Head, julienned)
- 1/2 red bell pepper (diced small)
- 1/2 yellow bell pepper (diced small)
- 4 Roma tomatoes
- 4 green onions
- 3 Tbsp. basil pesto sauce (commercially available prepared)
- 1/3 cup italian vinaigrette (commercially available)
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Directions
- Cook tortellini according to package instructions.
- Drain and rinse cooked pasta under cold water until completely cooled.
- Cut each tomato into four wedges
- In a mixing bowl, toss all ingredients together.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium720mg30% |
| Potassium360mg10% |
| Protein17g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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