• 1-1/2 quarts vegetable stock or chicken stock
• 9 ounces fresh cheese tortellini
• 1-1/2 cups fresh spinach leaves, well rinsed, shredded
• 1/4 cup fresh basil, chopped
• 3 Tbs. grated Parmesan cheese

Bring stock to a boil in a heavy saucepan over high heat. Add tortellini and cook 5 minutes. Stir in spinach and cook 2 minutes, until spinach is wilted and pasta is tender. Stir in basil and serve sprinkled with cheese.

Per serving: calories 243, fat 6.7g, 26% calories from fat, cholesterol 26mg, protein 12.1g, carbohydrates 32.0g, fiber 1.6g, sugar 1.9g, sodium 670mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 2.0, Lean meat: 0.8, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.