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Cheese Tortellini with Broccoli, Tomatoes, and Garlic

It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.

  • Prep:
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Source: Everyday Food, November 2007


  • 3 tablespoons unsalted butter
  • 2 pounds broccoli, stalks removed, heads cut into small florets
  • 4 garlic cloves, thinly sliced
  • 1 1/2 pounds frozen cheese tortellini
  • 3 plum tomatoes, seeded and diced


  1. Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).

  2. Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

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