Tortellini and asparagus vinaigrette

4 servings

Ingredients

QuantityIngredient
1poundsTortellini; spinach-filled, see pantry note
2cupsBroccoli florets; steamed
2cupsAsparagus spears; trimmed, cut into 1-inch lengths
cupCut carrots; finely julienned
½cupFat-free mustard vinaigrette; see pantry note
2tablespoonsMinced parsley
2teaspoonsMinced fresh thyme
2tablespoonsMinced fresh basil
1largeGarlic clove; crushed
3tablespoonsMinced green onions
Salt
Freshly ground black pepper
4teaspoonsFat-free parmesan cheese; topping

Directions

Make salad at least 30 minutes ahead so that the flavors have time to develop.

PANTRY: You will need tortellini stuffed with your choice of filling: spinach, nuts, cheese, mushroom, and/or meat. VINAIGRETTE: To make a standard (not low-fat) vinaigrette: whisk ¼ cup olive oil, 3 tablespoons white wine vinegar and 2 teaspoons Dijon mustard.

1) Cook the pasta according to package directions; drain and rinse under cold water. Steam the broccoli florets, asparagus and carrots.

2) Whisk the vinaigrette in a bowl large enough to hold all the ingredients.

3) Stir in the parsley, thyme, basil and garlic.

4) Add the tortellini, broccoli, asparagus, carrots and green onions and stir gently. Season with salt and pepper. Top with cheese. Cover.

Refrigerate.

6) To serve, return to room temperature. 4 servings. EACH 292 cals, 9g fat (27% cff) estimated by MasterCook.

>Recipe adapted from one credited to Marion Burros. >>Orlando Ramirez, The Press-Enterprise, 03/10/99(Wed), "Asparagus" >>>Edited: Lowfat; plus Parmesan (topping) by kitpath@... (Pat Hanneman) NOTES : Here's a pasta salad idea for a light dinner or portable lunch.

Recipe by: Marion Burros, Modified 3/99 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 10, 1999, converted by MM_Buster v2.0l.