This pregnancy is starting to kick my butt.
I barely have the energy to shower after a day with Ren,
much less make dinner.
(Or write about it!)
So, when I came across “Easy Vegetarian in under-20 minutes, while browsing through CookingLight.com the other day
I grabbed a few ideas before heading to the store.
This super-fast, super-easy salad was awesome for dinner warm and just as good for a healthy, post-workout, filling lunch.
My only issue with it? Ren begged and pleaded for all of my tomatoes and asparagus!
Note to self: double the veggies next time!
Put a large pot of water on to boil, omit salt
Slice 1 pint grape tomatoes in half
Thinly slice 1/2 red onion
Thinly slice 1/3 cup basil
Grate 3/4 cup parmesan cheese
Cut 1 lb. asparagus (about 1/2 bunch) into 1 1/2-inch pieces
Open 1 (14-oz) can of quartered artichoke hearts
Wash 4 cups arugula
Boil 1 9-oz package of tortellini according to directions, omitting salt and fat
(The recipe called for 2 packages, I only used 1 and it was plenty for us!)
2 minutes before the pasta is finished, add the asparagus
Drain after 2 minutes
While the pasta is cooking, mix up a simple vinaigrette:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
3 tablespoons red wine vinegar
some freshly ground black pepper to taste
Mix it all together!