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These colorful skewers look especially appealing on a party platter.
Preparation Time:
15 min.
Servings: 15 kabobs
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| 15 |
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uncooked fresh refrigerated cheese-filled spinach tortellini
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| 1/4 |
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cup fat free Italian vinaigrette dressing
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| 1/2 |
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medium (1/2 cup) red bell pepper, cut into 3/4-inch pieces
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| 1/4 |
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pound (1/2-inch thick) slice Alpine Lace® Deli Reduced Fat Provolone or Mozzarella Cheese, cut into 1/2-inch cubes |
| 1 |
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(6-ounce) jar marinated artichoke hearts, drained, cut into pieces
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| 15 |
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extra large pitted ripe olives
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Cook tortellini according to package directions. Drain.
Place cooked tortellini, dressing, red pepper, cheese, drained artichokes and olives in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat ingredients well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 2 hours or overnight.
Remove all ingredients from marinade; discard marinade. Thread 1 piece red pepper, 1 piece artichoke heart, 1 olive, 1 cube cheese and 1 tortellini on each 4-inch skewer. Repeat with remaining skewers.
| 1 kabob |
| Calories |
45 |
| Fat |
3 g |
| Cholesterol |
5 mg |
| Sodium |
190 mg |
| Carbohydrate |
4 g |
| Dietary Fiber |
<1 g |
| Protein |
3 g |
11570 Copyright © 2000 Land O'Lakes
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