Bring a large amount of water to a boil in a 4-quart Dutch oven. Add tortellini and artichoke hearts; return to boiling. Reduce heat and cook, uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till pasta and vegetables are tender. Drain. Stir in red pepper strips; keep warm.

Meanwhile, combine cream cheese, milk, salt, and pepper in a medium saucepan. Cook and stir over medium heat till slightly thickened and smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before serving.

Per serving: 508 Calories; 14g Fat (24% calories from fat); 30g Protein; 67g Carbohydrate; 66mg Cholesterol; 698mg Sodium