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.
- Total Time:
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
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).
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.