Warm Tortellini and Cherry Tomato Salad
Warm Tortellini and Cherry Tomato Salad
from Cooking Light Magazine
YIELD: 6 servings (serving size: 1 1/2 cups)
2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
Nutritional Information
Amount per serving
Calories: 403
Calories from fat: 26%
Fat: 11.6g
Saturated fat: 5.7g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 0.6g
Protein: 21.7g
Carbohydrate: 52.4g
Fiber: 7.9g
Cholesterol: 50mg
Iron: 1.9mg
Sodium: 725mg
Calcium: 415mg
Cooking Light JANUARY 2005
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Corona~Barb
Now an Oregon gal
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