- Yield: Makes: 6 servings (serving size: 1 1/2 cups)
Ingredients
- 12 ounces spinach-and-cheese mini ravioli or tortellini
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 pound frozen peas, thawed
- 3 tablespoons sliced almonds
- 6 cups chopped upland cress, watercress or baby arugula
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese shavings
Preparation
1. Cook pasta as package label directs; add asparagus and peas during last 2 minutes. Drain well and let cool slightly.
2. While pasta is cooking, place almonds in a small dry skillet over medium heat and cook, shaking pan often, until lightly toasted, 1 to 2 minutes. Transfer to a bowl to cool.
3. Place pasta and vegetables in a large bowl and toss in cress, oil, salt and pepper. Top with almonds and cheese.
Nutritional Information
| Calories per serving: | 300 |
|---|---|
| Fat per serving: | 9g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 16g |
| Carbohydrates per serving: | 41g |
| Fiber per serving: | 7g |
| Cholesterol per serving: | 32mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 587mg |
| Calcium per serving: | 233mg |
Good to Know
Sliced almonds are a supermarket shortcut that provides protein, calcium, and a satisfying crunch.
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