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Ingredientes
- 2 x green zucchini
- 2 x yellow zucchini
- 3/4 lb fresh stuffed cheese tortellini pasta
- 1/4 lb kalamata olives
- 1/4 c. minced oil-packed sun-dry tomato
- 3 ounce asiago cheese
- 1/4 c. minced flat-leaf parsley Vinaigrette extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh oregano, finely, minced
- 1 clv garlic, chopped
Direcciones
- Salt, and, freshly grnd black pepper, to taste
- Cut each zucchini into 3 lengthwise pcs. Place on greased grill and cook for 4-5 min per side.
- Let slices cold and cut into 1" chunks.
- Cook tortellini and drain.
- Combine tortellini, sun-dry tomatoes, cheese and parsley in a large bowl and add in remaining vinaigrette and toss. Cold before serving.
- Vinaigrette:Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 2 servings | |
| Calories 661 | |
| Calories from Fat 169 | 26% |
| Total Fat 18.84g | 24% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1209mg | 50% |
| Potassium 1184mg | 34% |
| Total Carbs 99.04g | 26% |
| Dietary Fiber 9.9g | 33% |
| Sugars 9.39g | 6% |
| Protein 28.59g | 46% |
