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.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

package (9 oz) refrigerated three-cheese tortellini
bag (12 oz) Green Giant™ Steamers™ 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
teaspoon salt

  • 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.

Expert Tips

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.