Fresh Vegetable and Tortelloni Pasta Salad

Fresh Vegetable and Tortelloni Pasta Salad
Photo by Oxmoor House


  • 1 (6-ounce) package fresh baby spinach
  • 2 teaspoons olive oil
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons shaved fresh Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1 (9-ounce) package fresh rainbow five-cheese tortelloni (such as Monterey Pasta Company)
  • + 3 more ingredients
    • 2 cups (1-inch) sliced asparagus (about 1/2 pound)
    • ¼ teaspoon salt
    • 2 garlic cloves, minced

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, sal...

View full recipe at My Recipes


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