Spinach Tortellini Salad

by Cindy Yanasha Angulo in , , ,

Feeling lazy at lunchtime? Try my spinach tortellini lunch salad!  It's quick - it's easy - it's delicious!

Time: 20 mins


  • 1 cup spinach tortellini
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1/4 cup feta cheese crumbles
  • 1/4 cup grape tomatoes, whole
  • 1 tablespoon roasted garlic slices
  • 1/4 cup olives of your choice
  • salt/pepper to taste


  1. Bring 2 cups water to a boil with 1 tablespoon salt
  2. Strain when cooked through and let cool
  3. Toss in a bowl with desired toppings 
  4. Sprinkle with salt/pepper to taste
  5. Eat cold or at room temperature


Painless Pesto Pasta

by Cindy Yanasha Angulo in , , , ,

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins


  • 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
  • 1 tablespoon salt for the pasta water
  • 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts (you can sub walnuts)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)


  1. Bring 2 cups water to a boil with 1 tablespoon salt.
  2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
  3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
  4. Strain the pasta and return it back to the pot while it's still hot.
  5. Mix the pesto into the pasta until well-coated, careful not to mush it.
  6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
  7. Enjoy!