Ingredients Jump to Instructions ↓

  1. Coarse salt - as needed

  2. 1 Fresh mushroom or chicken prosciutto or Spinach filled tortellini

  3. (Contadina or Buitoni brands

  4. Recommended)

  5. 1/2 lb 227g / 8oz Fresh baby spinach

  6. 1 Baby artichoke hearts in water - (15 oz) - drained, chopped

  7. 1 Red roasted pepper - drained, chopped

  8. 1/2 Red onion - chopped (small)

  9. 1 Garlic clove - cracked from skin

  10. 1 Lemon - zested

  11. 2 teaspoons 10ml Lemon juice

  12. 2 tablespoons 30ml Red wine vinegar

  13. 1/4 cup 59ml Extra-virgin olive oil

  14. 1 tablespoon 15ml Chopped fresh thyme leaves

  15. 1/2 tspn dried leaves

  16. Freshly-ground black pepper - to taste

  17. A handful sun-dried tomatoes packed in oil - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

  2. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion.

  3. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper.

  4. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

  5. This recipe yields 4 servings.


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