Warm salad with tortellini and baked vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 26 G., saturated fats 5 G., proteins 12 G., carbohydrates 45 G., fiber 5 G., cholesterol 25 mg, sodium 580 mg, sugar 0 G.
Calories 450, total fat 26 G., saturated fats 5 G., proteins 12 G., carbohydrates 45 G., fiber 5 G., cholesterol 25 mg, sodium 580 mg, sugar 0 G.
This dish will be a hit with any lover of hearty pasta salads. Instead of regular pasta, add tortellini pasta to the salad. The filling (spinach or cheese) makes tortellini more filling and adds a fantastic flavor. It's even more interesting with roasted vegetables. All you need to do is quickly roast colorful bell peppers, red onion, and fennel in the oven until they soften and their flavor intensifies. Toss the hot tortellini and vegetables with fresh, scallioned kale until slightly wilted, and top with a warm, garlicky dressing and fragrant basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (250 g) tortellini pasta with spinach or cheese
- 2 sweet peppers (1 red, 1 yellow), cut into thick strips
- 1 small fennel root, trimmed, halved and thinly sliced + 1/4 cup chopped herbs
- 1 red onion, cut into 0.5 cm rings.
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 1 package (150g) small kale (about 8 cups)
- 4 cloves garlic, thinly sliced
- 2 tablespoons white wine vinegar
- 0.5 cup torn fresh basil
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions; drain. Place the kale in a large bowl and top with the hot tortellini and roasted vegetables.
- In a small skillet over medium heat, heat the remaining 1/4 cup olive oil. Add the garlic and cook, stirring occasionally, until it begins to darken, about 2 minutes. Remove from heat and stir in the vinegar; pour the mixture over the tortellini and toss to coat completely. Add the basil and fennel fronds, season with salt and pepper, and toss to combine.
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