Tortellini with Broccoli, Olives and Beans

By blum099

Ingredients

• Ingredients
• 9 ounces refrigerated or frozen cheese-filled tortellini
• 2 cups small broccoli florets
• One 15 ounce can cannellini (white kidney beans), rinsed and drained
• 1/4 cup slivered pitted Kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon crushed red chili pepper
• 1 cup quartered cherry or grape tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup snipped fresh basil

Details

Adapted from jovinacooksitaliane.com

Preparation

Step 1

In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.

Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.