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Teriyaki Tortellini and Snow Peas alt.food.low-fat/Heather S. (2000) Serves 2
A zesty Japanese-style vinaigrette flavors a popular stuffed Italian pasta. Serve with crusty French bread. Peach Sherbet for dessert.
1 cup frozen cheese tortellini 1 large carrot cut in 2-inch matchsticks 1 cup snow peas 2 tablespoons snipped fresh parsley 1 tablespoon rice vinegar 1 teaspoon canola oil 1 1/2 teaspoons teriyaki sauce 1/4 teaspoon minced gingerroot 1 clove garlic, minced 1/8 teaspoon dry mustard
To prepare pasta and veggies: Cook tortellini for 5 minutes in a large saucepan of boiling water. Add carrots. Return to a boil and cook for 2 minutes. Add peas and cook for 1 minute. Drain in a colander and cool under cold water. Drain well.
To make dressing: Combine parsley, vinegar, oil, teriyaki sauce, gingerroot, garlic and mustard.
Place tortellini mixture in a bowl and gently toss with dressing.
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