Skip to Content

Browned Butter Three-Cheese Tortellini and Broccoli

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
A filling, meatless pasta dish made in only 25 minutes, this recipe uses brown butter for extra flavor.
By Andi Bidwell
Updated Mar 6, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 1 package (9 oz) refrigerated three-cheese tortellini
  • 1 bag (12 oz) 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make a heartier entrée by adding 2 cups cut up deli rotisserie chicken, or leftover grilled chicken, to the tortellini and broccoli.
  • tip 2
    Lemon slices and fresh sage leaves make a pretty garnish for this dish.


Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved