Tortellini with Spinach Pesto

It's no secret that Im wild about Italian food & this lunch dish is no exception.  It's nice to enjoy stuffed pastas without worrrying about the calorie content!

Recipe from BHG.
Yields 6 servings.
218 calories per serving.

INGREDIENTS

9 oz refrigerated cheese toriellini

12 oz yellow squash, halved & cut into 1 in pieces

12 oz baby spinach

1/2 c basil

1/4 c bottled oil salad dressing

Part-skim mozzarella cheese

DIRECTIONS

Cook pasta according to package directions.

Add squash the last 2 minutes of cooking & drain.

Meanwhile, for pesto, in blender combine spinach, basil, salad dressing, & 2 tbsp of water.

Process until smooth.

Toss ravoli with pesto & sprinkle with cheese.