For double the flavor, combine spinach tortellini and frozen chopped spinach. Serve this hearty salad with colorful fresh fruit.

Serves 6

  • 9-ounce package fresh spinach-and-cheese tortellini
  • 10-ounce package frozen chopped spinach
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 large yellow or red tomato, diced

Dressing

  • 1/2 cup fat-free, low-sodium chicken broth
  • 1/3 cup white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 2 medium garlic cloves, minced
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1/8 teaspoon black pepper
  1. Prepare the tortellini using the package directions, omitting the salt. Drain well in a colander. Transfer to a large bowl. Let cool for 10 minutes.
  2. Meanwhile, prepare the spinach using the package directions, omitting the salt and margarine. Drain well, and squeeze dry.
  3. Add the spinach and the remaining salad ingredients to the tortellini. Toss gently to combine.
  4. In a small bowl, whisk together the dressing ingredients. Pour over the pasta mixture, tossing gently to coat. Serve or cover and refrigerate until needed up to three days.

Per serving:

  • Calories 161
  • Total fat 5.5 g
  • Saturated fat 2 g
  • Trans fat 0
  • Polyunsaturated fat 1.5 g
  • Monounsaturated fat 2.5 g
  • Cholesterol 10 mg
  • Sodium 157 mg
  • Carbohydrates 23 g
  • Fiber 4 g
  • Sugars 5 g
  • Protein 8 g

Dietary Exchanges: 1 starch, 1 vegetable, 1 fat

– from the book, “The New American Heart Association Cookbook, 8th Edition” from the American Heart Association.

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