This recipe is my take on a recipe I saw recently in Cooking Light Magazine. This recipe is so easy, full of veggies, and really yummy and satisfying. It's the perfect Mediterranean-style recipe to welcome in spring time! With the weather warming up, this is exactly the light and healthy pasta dish you'll be looking for.
INGREDIENTS
~Serves 4 (1 serving pictured)~
-1 bunch asparagus
-1 package broccolini
-1 container cherry tomatoes
-1 lb spinach & ricotta tortellini
-1 container feta cheese
-Balsamic vinegar
-Oregano
-Garlic powder
-Crushed red pepper
DIRECTIONS
1. Bring a large pot of water to a boil and heat olive oil in a large skillet.
2. Prep the vegetables: Snap the hard end off of the asparagus. Cut down the broccolini. Cut the cherry tomatoes in half.
3. Add the asparagus and broccolini to the skillet. Season with salt, pepper, and garlic powder. Once the water is boiling, add the tortellini to the boiling water and cook according to package directions.
4. Turn the heat off of the skillet. Once the tortellini is finished cooking, drain the tortellini, and add to the skillet along with the cherry tomatoes.
5. Drizzle the dish with balsamic vinegar and season to taste with salt, pepper, oregano, garlic powder, and crushed red pepper. Then top the dish with the feta cheese.