|
|
Pesto Tortellini and Zucchini Salad
|
Yield: 6 servings (serving size: about 2 cups pasta mixture and 1 teaspoon cheese)
Source: Cooking Light, July 2005
CL Comments: Serve this fragrant, colorful salad with warm whole wheat rolls and precut fresh cantaloupe or honeydew melon. Look for fresh
tortellini in the refrigerated section of your supermarket. You can substitute yellow squash for zucchini.
Amy's Comments: I don't know why this is called a salad, but anyway.... it was tasty and easy. Didn't make 6 servings, but I used
frozen tortellini since I had it on hand - and I guessed at the amount!! But 2 cups was FILLING. This is a repeater!
INGREDIENTS:
2 (9-ounce) packages fresh three-cheese tortellini
Cooking spray
2 teaspoons bottled minced garlic
4 cups zucchini, halved and thinly sliced (about 2 zucchini)
2 cups chopped plum tomato (about 4 tomatoes)
3 tablespoons prepared pesto
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shredded Parmesan cheese
INSTRUCTIONS:
- Cook pasta according to package directions, omitting salt and fat;
drain. Reserve 1/4 cup cooking liquid.
- While pasta cooks, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add the garlic and zucchini, and
sauté 5 minutes or until zucchini is tender. Combine pasta, zucchini
mixture, and tomato in a large bowl, tossing gently to coat.
- Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a
small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with
cheese.
NUTRITIONAL INFO:
H.U: 7 per serving
CALORIES 336(30% from fat); FAT 11.2g (sat 4.4g,mono 4.4g,poly 1g);
PROTEIN 14.9g; CHOLESTEROL 39mg; CALCIUM 220mg; SODIUM 586mg; FIBER
3.3g; IRON 2.1mg; CARBOHYDRATE 45.9g
Back to Alpha Index
Back to Recipe Type Index
