SKEWERED CHEESE TORTELLINI WITH GARLIC-PARMESAN SAUCE
72 CHEESE TORTELLINI, PREFERABLY FRESH (ABOUT 25 OZ)
6 TBS FRESH MINCED PARSELY
1/2 CUP EXTRA-VIRGIN OLIVE OIL
1/2 CUP GRATED PARMESAN CHEESE
1/3 CUP FRESH LEMON JUICE
3 CLOVES GARLIC, PRESSED
SALT AND PEPPER TO TASTE
1. IN A LARGE STOCKPOT, COOK TORTELLINI ACCORDING TO PACKAGE DIRECTION. DRAIN, THEN POUR IN A LITTLE FRESH WATER TO KEEP TORTELLINI FROM STICKING TOGETHER.

2. THREAD 24 4" SKEWERS WITH THREE TORTELLINI EACH. ARRANGE SKEWERS ON A PLATTER AND SPRINKLE WITH 2 TABLESPOONS PARSLEY.
3. IN A SMALL MIXING BOWL, MIX TOGETHER REMAINING 4 TABLESPOONS PARSLEY, OIL, PARMESAN, LEMON JUICE, GARLIC, SALT AND PEPPER. IF DESIRED, PUREE SAUCE IN A BLENDER FOR 1 MIN.
4. WITH A PASTRY BRUSH, BRUSH SAUCE ON TORTELLINI. RESERVE REMAINING SAUCE FOR DIPPING WHEN SKEWERS ARE SERVED.
93 CALORIES/SKEWER