Tortellini with Broccoli and Fresh Tomato Sauce

Total Time
40 min
25 min
15 min
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 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


2 Tbsp, fresh, chopped or 2 teaspoons dried


8 large, pitted and halved

lemon zest

½ tsp, grated


  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.


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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