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TINA EVANS Photo by: TINA EVANS

Tortellini-Cauliflower Toss

Cooking Light NOVEMBER 1995

  • Yield: 4 servings (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.4g
  • Carbohydrate: 44.1g
  • Fiber: 8.8g
  • Cholesterol: 29mg
  • Iron: 4.3mg
  • Sodium: 661mg
  • Calcium: 157mg
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Tortellini-Cauliflower Toss recipe

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