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Tortellini And Asparagus Vinaigrette

This Tortellini And Asparagus Vinaigrette recipe uses Tortellini Spinach Filled, Broccoli Florets, Asparagus Spears Cut Into Inch Lengths, Cut Carrots, and Fat Free Mustard Vinaigrette Pantry. About 30 min from start to finish for 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 2 cup
• 1 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 2 tbsp
• 1
• 3 tbsp
• 4 tsp

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir in the parsley, thyme, basil and garlic.

5. 5

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

6. 6

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

7. 7

   Recipe adapted from one credited to Marion Burros. >>Orlando Ramirez, The Press-Enterprise, 03/10/99(Wed), "Asparagus" Edited: Lowfat; plus Parmesan