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1995-09-27
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Newsgroups: rec.food.veg,rec.food.recipes,rec.food.veg.cooking
From: hrow@casbah.acns.nwu.edu (Heath Row)
Subject: LACTO: Tortellini in Balsamic Vinaigrette
Message-ID: <9402180311.AA08412b@casbah.acns.nwu.edu>
Date: Fri, 18 Feb 1994 05:05:12 GMT
Archive-Name: lacto/tortellini-in-vinaigrette
Tortellini in Balsamic Vinaigrette
Prepare balsamic vinaigrette and stir in the remaining ingredients while
the tortellini cook. This gives the vegetables time to marinate; the dish
can be finished quickly by stirring in the tortellini when they are cooked.
1 package (7 oz.) uncooked tricolor cheese tortellini
balsamic vinaigrette (recipe below)
1 medium carrot, sliced
2 cups broccoli flowers
2 green onions (with tops), sliced
Cook tortellini as directed on package. Rinse with cold water; drain.
Prepare balsamic vinaigrette in large bowl. Stir in remaining ingredients,
except tortellini. Stir in tortellini.
1/4 cup Balsamic or cider vinegar
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, crushed
Mix all ingredients.
4 servings, 215 calories, 9g protein, 18g carbohydrates, 12g fat, 70mg
cholesterol, 210mg sodium