• 3servings
  • 304calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini

  2. 1 quart water

  3. 1/4 pound asparagus spears, trimmed

  4. 1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces

  5. 1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)

  6. 6 drained canned quartered artichoke hearts

  7. 8 grape tomatoes

  8. 8 pitted kalamata olives

  9. 2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)

  10. 1 tablespoon chopped fresh basil

  11. 3 tablespoons light balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

  2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

  3. Choice ingredient Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.


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