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Ingredientes
- 1 pkt ready-to-cook cheese-filled
- Â Â tortellini - (9 ounce)
- 2 c. small broccoli florets
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 2 tsp Dijon mustard
- 1Â 1/2 tsp minced fresh thyme leaves
- Â Â (or possibly 1/2 tspn dry thyme)
- 1 x garlic clove chopped or possibly pressed
- 3/4 lb peeled cooked medium shrimp - (to 1 lb)
- 1 jar marinated artichoke hearts - (7 ounce) liquid removed, and
- Â Â halved if large
- 1 med tomato cored and diced
- 1/3 c. pitted Nicoise or possibly common black olives
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Seafood Alternatives: tiny cooked shrimp, crabmeat, surimi crab Cook the tortellini according to the package directions, adding the broccoli during the last 2 min; drain (to serve chilled, rinse with cool water till the pasta is cold).
- In a large bowl, combine the oil, vinegar, mustard, thyme, and garlic and whisk to mix. Add in the tortellini, broccoli, shrimp, artichoke hearts, tomato and olives and toss gently. Season to taste with salt and pepper.
- This recipe yields 4 servings.
- Comments: Buying cooked shrimp saves about 15 min of cleaning and cooking time. While the tortellini cooks, you can toast some bread to serve alongside, if desired. (Rub the toast with halved garlic cloves to flavor without butter if you prefer.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 196 | 66% |
| Total Fat 22.11g | 28% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 167mg | 7% |
| Potassium 370mg | 11% |
| Total Carbs 5.87g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.2g | 1% |
| Protein 18.76g | 30% |
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