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Ingredientes
- 1 pkt (9 ounces) fresh cheese-filled spinach tortellini
- 2 sm zucchini, sliced
- 2 sm tomatoes, cut into wedges
- 1 can (7 ounces) artichoke hearts, liquid removed and quartered
- 1 can (3 1/2 ounces) sliced ripe olives, liquid removed
- 1 lb shrimp, cooked, peeled and deveined
- 1/2 c. minced fresh basil leaves
- Â Â Italian herb dressing (recipe follows)
- Â Â Grated Parmesan cheese
Direcciones
- Preparation:Cook tortellini as package directs; drain. In a large bowl gently toss all ingredients, including dressing. As a final step, sprinkle with Parmesan.
- For Italian Herb Dressing: In a small bowl whisk together 3/4 c. extra virgin olive oil; 1/4 c. red wine vinegar; 1 clove chopped garlic and tsp. dry tarragon leaves. Season with salt and cracked black pepper to taste.
- Makes about 1 c..
- Preparation Time: 25 minutesCook Time: 10 min
- Servings: 4 (about 8 c.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 233 | 66% |
| Total Fat 25.85g | 32% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 184mg | 8% |
| Potassium 529mg | 15% |
| Total Carbs 6.59g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.57g | 2% |
| Protein 24.61g | 39% |
