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Skewered Tricolor Tortellini

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Source: Pasta - Cooking with Style

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

1 lb mixed tortellini (green, yellow, red)

Dressing:

1/4 cup plus 3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

salt and freshly ground black pepper

1 endive (baby chicory), washed and torn

1 small radicchio, washed and torn

1 bunch arugula, washed and torn

1/2 bunch watercress, washed and stemmed

2 tablespoons butter

1 clove garlic, crushed

1/2 cup light cream

1 3/4 oz freshly grated parmesan cheese

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

parmesan cheese shavings, for serving

Skewered Tricolor Tortellini Recipe at Cooking.com

DIRECTIONS

Bring a large saucepan of salted water to a boil. Add the tortellini and cook until the tortellini is tender. Drain.

Combine all the dressing ingredients in a jar and shake vigorously.

Arrange the salad greens on individual serving plates. Drizzle with some dressing.

Heat the butter in a small saucepan. Stir in the garlic and cook for 1 minute. Stir in the cream, parmesan, parsley and basil. Cook for 1 minute. Add the drained tortellini to the pan and stir to coat the tortellini thoroughly. Set aside for 5 minutes to cool slightly.

TO SERVE: Thread the tortellini onto wooden skewers. Serve on individual salad plates, allowing 2-3 skewers per person. Scatter with Parmesan shavings.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

475

Fat. Total:

28g

Fiber:

Carbohydrates, Total:

44g

Sodium:

190mg

% Cal. from Fat:

53%

Cholesterol:

85mg

Protein:

13g

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