This Recipe is part of the 5 Fresh Supper Salads simple summer entertaining Menu
Ingredients
1 (9 ounce) package fresh rainbow five-cheese tortelloni (such as Monterey Pasta Company)
2 cups (1-inch) sliced asparagus (about 1/2 pound)
2 teaspoons olive oil
2 garlic cloves, minced
1 (6 ounce) package fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
3 tablespoons shaved fresh Parmesan cheese
3 tablespoons pine nuts, toasted
Directions
1. Prepare tortelloni according to package directions, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain pasta and asparagus; rinse with cold water.
2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; cook 2 minutes or until spinach wilts.
3. Combine pasta mixture and spinach mixture in a large bowl. Add lemon juice; toss gently to coat. Top servings evenly with cheese and nuts.
Serves 2
Nutrients per serving: calories 407 (39% from fat); fat 18g (sat 5.7g, mono 3.8g, poly 3.2g); protein 19.3g; carb 44.6g; fibre 5.6g; chol 48mg; iron 4.7mg; sodium 750mg; calc 368mg
Recipe excerpted from Cooking Light Fresh Food Fast. Published by Oxmoor House. Copyright 2009 by Oxmoor House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!