- 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
Cheese Tortellini with Broccoli and Sun-Dried TomatoesSubmitted by: SPARK_RECIPES
IntroductionCreate a fancy pasta dish in as much time as it takes to boil water. Create a fancy pasta dish in as much time as it takes to boil water.
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
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.
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
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Member Ratings For This Recipe
This was a super-quick and very tasty meal! I used a frozen, unseasoned broccoli & cauliflower mix instead of the Tuscan seasoned and added my own Italian seasoning. I also used Soy-Free Earth Balance instead of butter and vegetable stock instead of chicken. The hubs loved it. Will make again. - 2/4/13