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Contact: Beth Tarson
212.808.1684
Beth.Tarson@Rodale.com
Margi's Tortellini and Shrimp Sauté
Food Synergy Notes
When shopping for frozen tortellini, choose brands with around 5 grams of fat or less per 1-1/3 cup serving.
The fish omega-3s may have synergy with the plant omega-3s from the canola oil, and the tomatoes have
synergy with the fatty acids from both the shrimp and canola oil.
Makes 4 servings
9-1/2 ounces (half of a 19-ounce bag) frozen or fresh cheese tortellini
2 tablespoons canola oil
1-1/2 cups coarsely chopped sweet onion
1 tablespoon minced garlic
3 cups (15 ounces) cooked large shrimp
2 cups halved cherry tomatoes
1 cup coarsely chopped fresh basil, loosely packed
Salt and ground pepper (optional)
Fill a large saucepan with water 4 inches deep and bring to a boil. Add the tortellini and cook
according to package directions until just tender. Drain in a colander.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook,
stirring frequently, for 4 minutes. Stir in the garlic and continue cooking, stirring frequently,
for 2 minutes more. Stir in the shrimp and tomatoes and cook for 2 minutes more, stirring often.
Add the basil and tortellini and cook, stirring, for 1 minute more to allow the flavors to combine.
Season to taste with salt and pepper, if desired.
Per serving:
Calories 360; Fat Cal 27%; Protein 31.5 g; Carb 34.5 g; Fiber 3.5 g; Cholest 230 mg; Total Fat 10.5 g;
Sat Fat 2.3 g ; Omega-3 1.1g; Omega-6 1.7 g; Sodium 434 mg
Percent Daily Values:
Vit A 25%; Vit C 44%; Vit E 16%; Vit D 76%; Vit B1 11%; Vit B2 9%; Vit B3 25%; Vit B6 24%; Vit B12 66%;
Folate 9%; Cal 16%; Mag 19%; Pot 16%; Selen 78%; Zinc 25%
This recipe may be reproduced with the following credit:
Recipe from FOOD SYNERGY: Unleashing Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well by Elaine Magee
(Rodale; March 2008; $19.95/hardcover)
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