Muffins and Bread
Soup and Salads
Tortellini Salad with Summer Vegetables
3 garlic cloves, minced
1 teaspoon vegetable oil
7 medium carrots, cut julienne-style
2 cups sliced zucchini, cut julienne-style
14 ounces tortellini, cooked
2 tablespoons vegetable oil
1/2 cup parmesan cheese
Heat a large skillet or wok under medium temperature. Sauté garlic in one teaspoon of oil until tender, about three minutes.
Add carrots and saute for approximately three minutes more. Add zucchini and two tablespoons water and continue cooking for approximately three minutes or until vegetables are tender.
Transfer to large bowl. Add cooked tortellini, remaining vegetable oil, and parmesan cheese. Toss to blend. Chill until ready to serve.
Makes seven cups.
Copyright 2002 Joan Salge Blake, MS, RD, LDN.
Nutrition Information Per 1 Cup Serving
Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 14 mg
Sodium: 238 mg
Dietary Fiber: <1 g