A filling, meatless pasta dish made in only 25 minutes, this recipe uses brown butter for extra flavor.
March 6, 2013
package (9 oz) refrigerated three-cheese tortellini
bag (12 oz) frozen broccoli florets
cup unsalted butter (do not use margarine or vegetable oil spreads)
tablespoons finely chopped fresh sage leaves
clove garlic, finely chopped
teaspoon grated lemon peel
In 4-quart Dutch oven, cook and drain tortellini as directed on package; cover to keep warm.
Meanwhile, microwave broccoli as directed on package.
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.
Stir sage, garlic, lemon peel and salt into browned butter. Gently fold in cooked tortellini and broccoli.
Make a heartier entrée by adding 2 cups cut up deli rotisserie chicken, or leftover grilled chicken, to the tortellini and broccoli.
Lemon slices and fresh sage leaves make a pretty garnish for this dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.