Tortellini with Broccoli and Fresh Tomato Sauce
2 cup(s), small florets
Frozen cheese tortellini without sauce
2 medium clove(s), sliced
2 cup(s), halved
⅛ tsp, freshly ground
2 Tbsp, fresh, chopped or 2 teaspoons dried
8 large, pitted and halved
½ tsp, grated
- Steam the broccoli in a steaming basket over 1 inch boiling water until just barely tender-crisp, 2 – 3 minutes. Place the broccoli in a colander and cool under cold running water; drain and set aside.
- Cook the tortellini according to the package directions; drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, salt, and pepper and cook, stirring constantly, until the tomatoes just begin to soften, about 4 minutes. Add the broccoli, tortellini, basil, olives, and lemon zest and cook, stirring, until just heated through. Yields 1 1⁄4 cups per serving.