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Fresh Vegetable and Tortelloni Pasta Salad

Photo: Oxmoor House
Prep time 1 min
Cook time 12 mins
Yield 3 servings (serving size: about 1 1/3 cups pasta salad, 1 tablespoon cheese, and 1 tablespoon nuts)
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

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

Nutrition 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

How to Make It

  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.

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