Directions:
- Cook tortellini according to package directions.
- Heat oil in a large frying pan.
- Saute shallots, red pepper flakes and garlic, about 2 minutes.
- Add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
- Add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
- Drain pasta.
- Pour sauce over pasta and toss lightly.
- Add Pecorino Romano cheese and stir thoroughly.
- Sprinkle extra romano over the top and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.51 Kcal (999 kJ) | ||
| Calories from fat | 64.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 243.37mg | 10% | |
| Potassium | 399.96mg | 9% | |
| Total Carbs | 32.93g | 11% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 11.37g | 23% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 4.3mg | 24% | |
| Calcium | 143.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 122.55 Kcal (513 kJ) | ||
| Calories from fat | 33.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 11% | |
|---|---|---|---|
| Cholesterol | 33.4mg | 22% | |
| Sodium | 125.04mg | 10% | |
| Potassium | 205.5mg | 9% | |
| Total Carbs | 16.92g | 11% | |
| Sugars | 1.64g | 13% | |
| Dietary Fiber | 1.93g | 15% | |
| Protein | 5.84g | 23% | |
| Vitamin C | 9.9mg | 32% | |
| Iron | 2.2mg | 24% | |
| Calcium | 73.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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