Caprese skewers

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1852
Caprese skewers Easy Food
Serves 4
400g spinach and ricotta tortellini
200g cherry tomatoes, halved
250g mini mozzarella balls, (bocconcini)
1handful fresh basil leaves
Basil pesto, or olive oil
  1. Bring a large pot of salted water to the boil and cook the tortellini according to the package instructions. Drain and rinse under cold running water until cooled completely.
  2. Thread the tortellini onto skewers, alternating with cherry tomatoes, bocconcini and basil leaves.
  3. Pack with pesto or olive oil in a small tub and drizzle over before eating.

Per Serving 408 kcal, 18.7g fat (3.5g saturated), 38.1g carbs, 6.8g sugar, 20.8g protein, 3.1g fibre, 0.507g sodium.