Subject: LACTO: Tortellini in Balsamic Vinaigrette

From: [email-masked] (Heath Row)
Date: Fri, 18 Feb 1994 05:05:12 GMT

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

-- 
Heath Row					[email-masked]
Evanston, Ill.					   finger for PGP pubkey