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Recipe by: din
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1 pk (7 ounces) dried 1 ts Dried basil leaves
-Cheese-filled tortellini 2 c Bite-size pieces spinach
1/4 c Olive or vegetable oil 1/4 c Pine nuts or slivered almond
1/4 c Wine vinegar -Toasted
2 tb Grated parmesan cheese 1 md Bell pepper, cut into strips
1 tb Chopped fresh or
Cook tortellini as directed on package. Rinse in cold water and drain.
Shake oil, vinegar, cheese and basil in tightly covered container. Pour
over tortellini. Cover and refrigerate about 2 hours or until chilled. Toss
with remaining ingredients. Serve with freshly ground pepper and additional
Parmesan cheese if desired. 4 SERVINGS (1-1/4 CUPS EACH); 250 CALORIES PER
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