- Portion size 4 servings
- 4 strips bacon chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 can tomato
- 1/4 teaspoon each salt and pepper
- 1/4 cup light cream cheese cubed
- 1 lb frozen small cheese tortellini
- 2 cups frozen broccoli florets
In large nonstick skillet, cook bacon over medium-high heat for 5 minutes or until crisp. Remove from pan; set aside.
Drain off fat in pan. Cook onion, garlic and oregano over medium heat, stirring occasionally, for 5 minutes or until softened.
Add tomatoes, salt and pepper, breaking up with spoon. Bring to boil; reduce heat and simmer for 15 minutes or until liquid is evaporated. Remove from heat. Whisk in cream cheese until melted.
Meanwhile, in large pot of boiling salted water, cook tortellini for 7 minutes or until almost tender. Add broccoli; cook for 1 minute or until pasta is tender but firm. Drain and return to pot.
Add sauce and toss to coat. Serve sprinkled with bacon.
Nutritional facts <b>Per serving:</b> about
- Sodium 1246 mg
- Protein 21 g
- Calories 470.0
- Total fat 15 g
- Cholesterol 93 mg
- Saturated fat 7 g
- Total carbohydrate 65 g
- Iron 24.0
- Folate 20.0
- Calcium 23.0
- Vitamin A 25.0
- Vitamin C 58.0