Tortellini Kabobs

Italian dressing lends a Tuscan-style taste to savory skewers stacked with tender tortellini, fresh mushrooms and juicy tomatoes.

Tortellini Kabobs

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour 25 minutes

12 kabobs

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Nutrition Info

  • 1 Kabob
  • 35
  • 1g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 95mg
  • 5g
    (Dietary Fiber 0g, Sugars 0g)
  • 2g
  • Percent Daily Value*
  • 2%
  • 2%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    For a change of flavor, use one of the balsamic vinaigrettes available in the salad dressing aisle instead of the Italian dressing.

  • Marinated pitted olives can be used in place of some of the mushrooms. Many large grocery stores offer olive bars with a wide variety of olives.

Ingredients

  • 24  uncooked refrigerated or dried cheese-filled spinach tortellini
  • 1/2  cup reduced-fat Italian dressing
  • 12  small whole mushrooms
  • 12  small cherry tomatoes
  • 12  bamboo skewers (6 inch) or rosemary sprigs
  • Lettuce leaves, if desired

Directions

  1. 1Cook and drain tortellini as directed on package. Cool 15 minutes.
  2. 2Place dressing in shallow dish. Stir in tortellini, mushrooms and tomatoes. Cover; refrigerate 1 to 2 hours, stirring once to coat.
  3. 3Drain tortellini mixture. On each skewer, thread tortellini, mushrooms and tomatoes alternately. (For rosemary sprigs, use your fingers to remove all but the top leaves; thread ingredients from the bottom.) Serve on bed of lettuce leaves.

Categories: Course, Appetizers, Cold Appetizers

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