Receipe of the Day: 6/12: Tortellini Pepperoncini Salad & Easy Lemon Cake

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MonSter

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Jun 12, 2008 9:48:20 AM

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Tortellini Pepperoncini Salad
With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced recipe is a meal in itself. Just serve with a glass of iced tea.

Ingredients

1 (9-ounce) package fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil

Preparation Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.

Yield

7 servings (serving size: 1 cup)

writeNutrient(); Nutritional Information

CALORIES 208(30% from fat); FAT 7g (sat 2.3g,mono 2.8g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 9mg; CALCIUM 112mg; CARBOHYDRATE 26.7g; SODIUM 955mg; PROTEIN 10.8g; FIBER 4.8g

Easy Lemon Cake

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice

DIRECTIONS

Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.

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