Ingredients
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1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
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1 (12 ounce) package spinach and ricotta tortellini
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1 pint grape tomatoes, halved
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½ pound pitted Kalamata olives, halved
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2 tablespoons finely shredded fresh basil, or to taste
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¼ cup olive oil, or to taste
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salt to taste
Directions
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Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
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Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
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Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.
Cook's Note:
Orange or red tomatoes can be used. Substitute cherry tomatoes for grape tomatoes if desired.
Nutrition Facts (per serving)
499 | Calories |
34g | Fat |
39g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 499 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 7g | 35% |
Cholesterol 20mg | 7% |
Sodium 1132mg | 49% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 5g | 18% |
Total Sugars 3g | |
Protein 13g | 25% |
Vitamin C 21mg | 23% |
Calcium 152mg | 12% |
Iron 4mg | 24% |
Potassium 399mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.