Browned Butter Three-Cheese Tortellini and Broccoli

Andi, former Betty Crocker Kitchens editor uses browned butter to add extra flavor to a meatless pasta dinner.

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

1: package (9 oz) refrigerated three-cheese tortellini

1: bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli florets

1/2: cup unsalted butter (do not use margarine or vegetable oil spreads)

2: tablespoons finely chopped fresh sage leaves

1: clove garlic, finely chopped

1: teaspoon grated lemon peel

1/2: teaspoon salt

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Directions

1 In 4-quart Dutch oven, cook and drain tortellini as directed on package; cover to keep warm.
2 Meanwhile, microwave broccoli as directed on package.
3 In same Dutch oven, melt butter over medium-high heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat.
4 Stir sage, garlic, lemon peel and salt into browned butter. Gently fold in cooked tortellini and broccoli.