With Spring around the corner (I know, I know, it doesn't feel like Spring is close by. Especially when I look outside of my window to find a grey, wet, yucky mess. But in a month, it will be Spring. And Rita's will be open. And the all will be good again. Maintain hope), I highly recommend this Meatless Meal recipe. The ingredients lend itself to Spring (with Asparagus, which is prime in Spring, being one of the ingredients), but it comes out wonderfully well in Winter. This can be prepared as a Main Meal or as a side dish (I think this will be a fantastic side dish this summer alongside grilled chicken and veggies. Yum!).
Once again, this recipe comes from Cooking Light magazine, circa 2005. If you are down with the Winter Blues, perk up your senses with this incredibly fresh tasting and filling Meatless Meal!
Doesn't the picture below just make your mouth water?!?
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- 2 (9-ounce) packages fresh cheese tortellini
- 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon black pepper
- 4 cups trimmed arugula
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced fresh basil
- 1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
- 403 (26% from fat)
- 11.6g (sat 5.7g,mono 4.4g,poly 0.6g)
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When this salad comes together, I cannot help but think of warm weather, long sunny days, and evenings spent sitting outside. Eeeeeee! Don't fret - Spring is on the way!
Do you have a Meatless Meal recipe? Send it my way to try and post for the rest of the community!