9 ounces spinach tortellini |
2 small zucchini, cooked and sliced |
2 small tomatoes, cut into wedges |
7 ounces marinated artichoke hearts, drained and quartered |
1/4 cup sliced ripe olives, drained |
1 tablespoon italian dressing |
1/8 teaspoon crushed red pepper flakes |
1 -2 tablespoon chopped fresh parsley |
1 lb cooked shrimp, thawed and drained |
2 tablespoons grated parmesan cheese |
2/3 cup fat-free italian salad dressing (we used newmans own) |
