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.