Tortellini with Broccoli and Fresh Tomato Sauce

7
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Grape tomatoes generally have good color and flavor year round, but you can certainly use other ripe, flavorful varieties of tomatoes in this recipe.

Ingredients

uncooked broccoli

2 cup(s), small florets

frozen cheese tortellini without sauce

9 oz

olive oil

1 Tbsp

garlic clove(s)

2 medium clove(s), sliced

grape tomatoes

2 cup(s), halved

table salt

½ tsp

black pepper

tsp, freshly ground

basil

2 Tbsp, fresh, chopped or 2 teaspoons dried

olive(s)

8 large, pitted and halved

lemon zest

½ tsp, grated

Instructions

  1. 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.
  2. Cook the tortellini according to the package directions; drain and set aside.
  3. 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.

Notes

Consider also 4 small Roma (plum) tomatoes or 2 beefsteak tomatoes would work well, as would 2 cups of cherry tomatoes.

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