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Tortellini with Marinara Sauce ~ 7 points

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From: Cooking Light, Low Fat Low Calorie Cookbook

Serves 6


Vegetable cooking spray

1 tsp olive oil

3/4 cup chopped onion

1 tsp minced garlic (about 2 cloves)

1 (28 oz) can crushed tomatoes, undrained

2 tsp dried Italian seasoning

1/2 tsp sugar

1/4 tsp salt

2 (9 oz) pachages refrigerated cheese-filled tortellini, uncooked

1/4 cup grated Parmesan cheese


Coat a large saucepan with cooking spray. Add oil, and place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 4 minutes or until tender. Add tomatoes and next 3 ingredients. Bring to a boil; reduce heat to low, and simmer 20 minutes, stirring occasionally.


While sauce simmers, cook pasta according to package directions, omitting salt and fat. Crain.


To serve, place 1 cup pasta on each of 6 individual serving plates. Top each serving with 1/2 cup sauce, and sprinkle servings evenly with cheese.



use frozen chopped onion and 2 tsp minced garlic from a jar instead of the fresh versions of both ingredients.

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