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Ingredients
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1 (20 ounce) package refrigerated tortellini
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2 pints cherry tomatoes
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½ cup pesto
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toothpicks
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
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Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
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Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
Editor's Note:
Please note the addition of olives when using the magazine version of this recipe.
Nutrition Facts (per serving)
208 | Calories |
9g | Fat |
25g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 208 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 17% |
Cholesterol 24mg | 8% |
Sodium 259mg | 11% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 9g | 17% |
Vitamin C 10mg | 11% |
Calcium 76mg | 6% |
Iron 1mg | 3% |
Potassium 141mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.