This recipe (by Sheila Sackett of VT) was in the monthly newsletter of our local Coop market. I made it for a backyard lunch with friends and it was a hit! It's quick and easy--a must for my own cooking--and I was able to use scallions and basil from my garden. (When I make it again, hopefully my spinach and tomatoes will be ready for picking!)
Ingredients:
1 1/2 lbs cheese filled tortellini
3 oz. fresh baby spinach
1 pt. cherry/grape tomatoes
1/2 red bell pepper, julienned
1/2 c scallions
2-3 Tbsp. fresh basil (chopped)
Dressing:1/2 c. extra virgin olive oil
1/2 c. lemon juice
2 tsp. fresh garlic, minced
1/4 tsp. salt
1/4 tsp. coarse ground black pepper
Prep:
1. Cook tortellini according to package directions.
2. Drain and cool. Set aside.
3. In a large mixing bowl, whisk together olive oil, lemon juice, garlic, salt & pepper.
4. Add sliced tomatoes, bell pepper, cooled tortellini, basil & scallions. Mix together and marinate in the fridge for ~ 15 minutes, mixing often.
5. Tear spinach into small pieces and add it to the mix. Stir it up and wow your guests!
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