Tortellini with Broccoli and Fresh Tomato Sauce
- Total Time
Grape tomatoes generally have good color and flavor year round, but you can certainly use other ripe, flavorful varieties of tomatoes in this recipe.
uncooked broccoli2 cup(s), small florets
frozen cheese tortellini without sauce9 oz
olive oil1 Tbsp
garlic clove(s)2 clove(s), medium, sliced
grape tomatoes2 cup(s), halved
table salt½ tsp
black pepper⅛ tsp, freshly ground
basil2 Tbsp, fresh, chopped or 2 teaspoons dried
olive(s)8 large, pitted and halved
lemon zest½ 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.