Directions:
- In a small bowl whisk together basil, pectin, mustard, garlic, sugar and pepper.
- Blend in water and vinegar.
- Cover and chill in refrigerator for 30 minutes.
- While dressing is chilling, cook tortellini according to the package directions omiting the oil and salt.
- Add broccoli and carrots the last 3 minutes of cooking time.
- Rinse with cold running water and allow to drain.
- In large bowl combine the pasta mixture and green onions; drizzle with the dressing.
- Toss to coat, cover and chill in the refrigerator for 2 hours.
- Before serving, stir in tomato and pea pods.
- Line 4 chilled plates with romaine lettuce leaves and top with tortellini mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.48 Kcal (475 kJ) | ||
| Calories from fat | 6.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 1% | |
| Sodium | 122.81mg | 5% | |
| Potassium | 547.23mg | 12% | |
| Total Carbs | 21.63g | 7% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 85.1mg | 142% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 48.43 Kcal (203 kJ) | ||
| Calories from fat | 2.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 1% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 1% | |
| Sodium | 52.41mg | 5% | |
| Potassium | 233.54mg | 12% | |
| Total Carbs | 9.23g | 7% | |
| Sugars | 3.91g | 37% | |
| Dietary Fiber | 2.45g | 23% | |
| Protein | 2.55g | 12% | |
| Vitamin C | 36.3mg | 142% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.6mg | 8% | |
| Calcium | 34.1mg | 8% | |
* 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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