Tortellini-Cauliflower Toss

Tortellini-Cauliflower Toss Recipe
TINA EVANS

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 2.3 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 16.4 g
Carbohydrate 44.1 g
Fiber 8.8 g
Cholesterol 29 mg
Iron 4.3 mg
Sodium 661 mg
Calcium 157 mg

Ingredients

1/4 cup red wine vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
2 garlic cloves, minced
1 (9-ounce) package fresh cheese tortellini, uncooked
4 cups small cauliflower florets
3/4 cup diced red bell pepper
8 cups torn spinach

Preparation

Combine first 7 ingredients in a small bowl; stir well with a wire whisk. Set aside.

Cook tortellini in boiling water 5 minutes. Add cauliflower, and cook an additional 4 minutes. Drain and let cool.

Combine tortellini mixture, bell pepper, and spinach in a large bowl. Add vinegar mixture; toss gently to coat.

November 1995
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