Tortellini Primavera

Tortellini Primavera
1 pkg (19 oz) frozen cheese tortellini (I used fresh pasta that I found at the Super Store)
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 tsp, butter (I omitted this to make the recipe even leaner)
2/3 cup of fat free milk (I used 1%)
1 pkg. (10 oz) chopped spinach, thawed and squeezed dry
1 pkg. (8 oz) fat-free cream cheese, cubed
1 tsp. Italian seasoning
1 large tomato, chopped
1/4 cup shredded parmesan cheese

Cook the pasta according to package directions. In a large skillet, coated with non- stick cooking spray, saute the mushrooms, onion, and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese and Italian seasonings; heat through. Drain pasta; toss with the sauce and tomato. Sprinkle with parmesan cheese.

Nutritional information (serves 5):
serving size: 1 1/4 cups
calories: 341
Fat: 10 grams
Fiber: 4 grams