Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

Taste the snap and crunch of springtime in this easy weeknight pasta dish.

Ivy Manning
Recipe by Cooking Light May 2014

Gallery

Credit: Stephen Devries; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.

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  • Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

351 calories; fat 17.4g; saturated fat 4.1g; mono fat 9g; poly fat 1.7g; protein 13g; carbohydrates 37g; fiber 5g; cholesterol 26mg; iron 3mg; sodium 392mg; calcium 191mg.
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