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4 servings
suggest servings
| 7 | ounces | tortellini | |
| 20 | each | snow pea pods | pods |
| 2 | medium | carrots | peeled, thinly sliced |
| 1/4 | pound | asparagus | cut in 1 inch pieces |
| 1/2 | medium | cucumber | peeled, seeded, thinly sliced |
| 2 | each | scallions, spring or green onions | with tops thinly sliced |
| 1/3 | pound | feta cheese | cubed |
| 1/3 | cup | olive oil | |
| 2 | tablespoons | lemon juice | fresh |
| 1 | large | garlic clove | minced |
| 1/2 | teaspoon | basil | dried |
| 1/4 | teaspoon | black pepper | freshly ground |
| 1/4 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1 | x | salt | to taste |
| 1/4 | cup | parsley leaves | chopped, fresh |
Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally.
Drain.
In large pot of boiling water, blanch snow peas for 1 minute.
Chill in ice bath until cold.
Blanch carrots, then asparagus, until tender crisp.
Chill in ice bath until cold.
In a large bowl, combine pasta, all vegetables and cheese.
In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, hot sauce and salt.
Heat until warm.
Pour over pasta mixture; sprinkle with parsley and toss until well blended.
| % Daily Value* | |
| Total Fat 28.0g | 42% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 509mg | 21% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 119% | Vitamin C | 23% | |
| Calcium | 25% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very sma...
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