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) pre-shredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-ounce) can navy beans
1 tablespoon fresh lemon juice
3 tablespoons Olive oil vinaigrette dressing
1. Cook pasta according to package directions, omitting salt and fat.
2. 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 dressing to tomato mixture; toss gently.
Yield: 7 servings (serving size: 1 cup)