Great Recipe Experiment 2013 #7
Mar. 16th, 2013 07:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI've been eyeing this recipe for a while and today while at the grocery store I broke down and got the ingredients to make Tortellini with Prosciutto and peas in a Creamy Sauce
From: Weight Watchers Make it in Minutes Cookbook
ISBN: 0-7645-6517-6
Copyright: 2001
Page: 150
Ingredients
1/2 pound refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 pound deli-sliced prosciutto, chopped
2 Tbsp flour
1 cup milk (they said whole, I used skim)
1/2 c grated Parmesan cheese
1/2 tsp black pepper
Directions
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain
2. Meanwhile, coat a large non-stick skillet with non-stick spray and heat over medium heat. Add the prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper. Add the prosciutto, tortellini and peas and toss to coat.
What I did different
Basically I used frozen tortellini as that was what was on sale at the store.
I also used pre-diced prosciutto because it was actually cheaper than getting the sliced stuff in the deli and chopping it myself.
And as noted in the ingredients, I used skim rather than whole milk. I figured that there was going to be enough milk fat in the dish that I didn't need to add more.
The cookbook says it's 6 points for 4 servings. I came up with 3 servings. But since I used a non-fat milk I am going to call it just about the same points wise.
Rating 4.5 out of 5. I am thinking this will go into regular rotation. It's rich without being cloying, easy to make and filling.
From: Weight Watchers Make it in Minutes Cookbook
ISBN: 0-7645-6517-6
Copyright: 2001
Page: 150
Ingredients
1/2 pound refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 pound deli-sliced prosciutto, chopped
2 Tbsp flour
1 cup milk (they said whole, I used skim)
1/2 c grated Parmesan cheese
1/2 tsp black pepper
Directions
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain
2. Meanwhile, coat a large non-stick skillet with non-stick spray and heat over medium heat. Add the prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper. Add the prosciutto, tortellini and peas and toss to coat.
What I did different
Basically I used frozen tortellini as that was what was on sale at the store.
I also used pre-diced prosciutto because it was actually cheaper than getting the sliced stuff in the deli and chopping it myself.
And as noted in the ingredients, I used skim rather than whole milk. I figured that there was going to be enough milk fat in the dish that I didn't need to add more.
The cookbook says it's 6 points for 4 servings. I came up with 3 servings. But since I used a non-fat milk I am going to call it just about the same points wise.
Rating 4.5 out of 5. I am thinking this will go into regular rotation. It's rich without being cloying, easy to make and filling.
