Browned Butter Three-Cheese Tortellini and Broccoli

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

Minutes

Total Time

25

Minutes

Makes

4

servings

1
package (9 oz) refrigerated three-cheese tortellini
1
bag (12 oz) Green Giant™ 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
  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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.