Fresh Vegetable and Tortelloni Pasta Salad |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 3 |
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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. 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 |
Directions:
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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