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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
1 min
cook:
12 mins
total:
13 mins
Yield:
3 servings (serving size: about 1 1/3 cups pasta salad, 1 tablespoon cheese, and 1 tablespoon nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Cooking Light Fresh Food Fast

Nutrition Facts

407 calories; calories from fat 39%; fat 18g; saturated fat 5.7g; mono fat 3.8g; poly fat 3.2g; protein 19.3g; carbohydrates 44.6g; fiber 5.6g; cholesterol 48mg; iron 4.7mg; sodium 750mg; calcium 368mg.
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