Fresh Vegetable and Tortelloni Pasta Salad

Fresh Vegetable and Tortelloni Pasta Salad Recipe
Photo: Oxmoor House
With tortelloni, asparagus, and baby spinach, this pasta salad is great for a picnic or a light weekday lunch. Serve it with Tomato and Basil Soup or with fresh fruit, such as watermelon or strawberries.

Prep: 1 minute; Cook: 12 minutes

Yield:

3 servings (serving size: about 1 1/3 cups pasta salad, 1 tablespoon cheese, and 1 tablespoon nuts)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 12 Minutes

Nutritional Information

Calories 407
Caloriesfromfat 39 %
Fat 18 g
Satfat 5.7 g
Monofat 3.8 g
Polyfat 3.2 g
Protein 19.3 g
Carbohydrate 44.6 g
Fiber 5.6 g
Cholesterol 48 mg
Iron 4.7 mg
Sodium 750 mg
Calcium 368 mg

Ingredients

1 (9-ounce) package fresh rainbow five-cheese tortelloni (such as Monterey Pasta Company)
2 cups (1-inch) sliced asparagus (about 1/2 pound)
2 teaspoons olive oil
2 garlic cloves, minced
1 (6-ounce) package fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
3 tablespoons shaved fresh Parmesan cheese
3 tablespoons pine nuts, toasted

Preparation

1. Prepare tortelloni according to package directions, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain pasta and asparagus; rinse with cold water.

2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; cook 2 minutes or until spinach wilts.

3. Combine pasta mixture and spinach mixture in a large bowl. Add lemon juice; toss gently to coat. Top servings evenly with cheese and nuts.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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