Cheese Tortellini with Broccoli and Sun-Dried Tomatoes

By MaryEllen

Create a fancy pasta dish in as much time as it takes to boil water.

Ingredients

• 1 (10-ounce) bag frozen broccoli
• 1 (16-ounce) package cheese tortellini
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Italian herbs
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 1 tablespoon unsalted butter
• 1/4 cup shredded Italian-blend cheese

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Prepare the broccoli according to package directions.
Meanwhile, bring a medium pot of water to a boil.
Place the broth in a microwave-safe container. Heat until nearly boiling, about three minutes. Add the herbs and sun-dried tomatoes and allow them to steep.
Add the pasta to the boiling water and cook until al dente, about five minutes.
Drain the pasta and immediately return to the pot. Add the broccoli, broth, herbs, sun-dried tomatoes, and butter. Toss to combine.
Divide among four bowls and top each portion with one tablespoon cheese.
Serving Size: Serves 4 (about two cups)

Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography

Tips

You can swap roasted red peppers for the sun-dried tomatoes, if you prefer.
Use scissors to snip the sun-dried tomatoes into bite-size pieces.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.6
Total Fat: 8.1 g
Cholesterol: 34.2 mg
Sodium: 273.2 mg
Total Carbs: 36.4 g
Dietary Fiber: 4.2 g
Protein: 12.6 g