Well that may be an overstatement, but we made a new recipe the other night, and I wanted to share. I was pursuing the Cooking Light website (my main source for most of our meals- fast, easy and generally healthy).
This meal was light, yet filling. It was great cold, but warm too. And it looked so fancy on our plates. It will certainly be a meal we serve when we have dinner guests. It makes a ton, and looks like it should take longer then it does to prepare.
Without further ado, I present you with Warm Tortellini and Cherry Tomato Salad:
2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
So there you have it, a great vegetarian meal. Oh, and if tortellini isn't your thing, a thick pasta and some cannellini beans could be a great substitute.