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Summertime Tortellini

Makes: 10 servings
Prep 25 mins Chill 2 hrs
Summertime Tortellini
  • 1 - 1 1/2  teaspoons  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 1  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1  clove  garlic, minced
  • 2 9  ounce package  refrigerated cheese tortellini
  • 1  pound  asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
  • 2  tablespoons  olive oil
  • 1  yellow sweet pepper, chopped
  • 1/2  cup  finely shredded Romano or Parmesan cheese
  • 4  green onions, sliced
  • 1/4  cup  toasted pine nuts or chopped almonds
  • 5  red or yellow sweet peppers, halved and seeded

1. Combine lemon peel, lemon juice, mustard, sugar, salt, and garlic in a screw-top jar. Cover and shake well. Chill for 2 to 24 hours.

2. Cook tortellini in a large saucepan according to package directions, adding asparagus to pan for the last minute of cooking time; drain. Rinse tortellini and asparagus with cold water; drain again.

3. Toss tortellini-asparagus mixture with olive oil in a very large bowl or container. Cover and chill for 2 to 24 hours. Seal chopped sweet pepper, cheese, green onion, nuts, and sweet pepper halves in separate self-sealing plastic bags.

4. Transport all ingredients in an insulated cooler with ice packs. To serve, stir chopped pepper, cheese, green onion, and nuts into tortellini-asparagus mixture. Shake dressing; pour over all, tossing lightly to coat. Spoon mixture into sweet pepper halves. Makes 10 side-dish servings.

Nutrition Facts (Summertime Tortellini)
  • Servings Per Recipe 10,
  • cal. (kcal) 171,
  • Fat, total (g) 8,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 8,
  • vit. A (RE) 319,
  • vit. C (mg) 90,
  • sodium (mg) 226,
  • Percent Daily Values are based on a 2,000 calorie diet

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