In Season - Asparagus
Many of my cooking magazines are touting asparagus recipes this month. This works for me – I love asparagus steamed, roasted with some balsamic vinegar and brown butter, blanched and put in a salad, cooked with eggs and cheese in a strata, etc. Getting my kids to try it, on the other hand, is a challenge – as usual. I got lucky this week with a recipe I found on the internet. I liked it because it’s Weight Watcher friendly, pasta loaded, and includes vegetables.
Tortellini Primavera
Courtesy of Taste Not Waist.
Makes 4 servings, approximately 1-1/2 cups each
Ingredients
(1) 9-ounce package fresh three-cheese tortellini
1 cup sliced asparagus (about 14 spears)
1 cup cubed yellow squash (about 1 large)
1 cup cubed zucchini (about 1 small)
1/4 cup sliced sun-dried tomato halves (not in oil)
2 Tablespoons commercial pesto
2 teaspoons minced garlic
2 Tablespoons minced fresh basil
2 Tablespoons grated fresh Parmesan cheese
Instructions:
Cook tortellini in boiling water per package directions.
Drain, reserving 1/4 cup cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium heat. Spray with cooking spray.
Add asparagus, squash and zucchini and sauté until crisp tender. Add tomatoes, pesto, and garlic; reduce heat to medium-low and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss.
Sprinkle with cheese.
Per serving: CAL 312; FAT 10.9g; FIB 4.6g
My notes:
I used a sun dried tomato that claimed it did not need to be rehydrated before cooking. I sautéed it with the vegetables and it came out acceptable, but I would recommend hydrating next time. The chewy texture might be hard for younger kids.
