1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2/3 cup fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
1. Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.
Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.