Tortellini with broccoli and sun-dried tomatoes is a simple vegetarian pasta dish filled with sun-dried tomatoes and broccoli seasoned with garlic, parmesan cheese with fresh lemon. This pasta dish will come together quickly for a hearty and healthy meal on your busiest weeknight.
When I was trying to lose weight, I never deprived myself of anything for long periods of time, not even pasta. Pasta always gets a bad rap because of all of those carbohydrates, but you do need carbs for energy. When done correctly pasta can be a very quick, easy and healthy meal to have on occasion. At only 387 calories per serving, this tortellini with broccoli and sun-dried tomatoes is a prime example of how pasta can be healthy.
How to make Tortellini With Broccoli and Sun-Dried Tomatoes
First, bring a large pot of salted water to a boil over high heat. When the water begins to boil add in the tortellini.
When the water comes back up to a boil add in the broccoli and cook the tortellini and broccoli until al dente; about 3 minutes.
Reserve ½ cup of the pasta water, then drain the pasta and broccoli.
The pasta water will help to combine all of the ingredients together later.
Meanwhile, melt the butter in a large deep skillet over medium-high heat. Add the garlic and crushed red pepper
If you don’t like spice, simply leave out the red pepper flakes or if you really like spice, add even more!
Squeeze in the lemon juice then add the cooked tortellini, broccoli, sun-dried tomatoes. Toss to combine.
Add ¼ cup of the pasta water. Toss again. Top with parmesan. Add in the remaining ¼ if the pasta seems too dry.
Serve with extra parmesan cheese, if desired.
Pasta lovers, keep a bag of pasta in the freezer for a meal that everyone will love this Meatless Monday!
Tortellini with Broccoli and Sun-dried Tomatoes
Ingredients
- 9 ounces cheese tortellini
- 12 ounces broccoli (1 medium head) cut into florets
- ½ cup sun-dried tomatoes in oil drained and chopped
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon zest (1 lemon)
- 2 tablespoons lemon juice from the same lemon
- ¼ cup Parmesan cheese shredded
Instructions
- Bring a large pot of salted water to a boil over high heat. When the water begins to boil add in the tortellini. When the water comes back up to a boil add in the broccoli and cook the tortellini and broccoli until al dente; about 3 minutes.
- Reserve ½ cup of the pasta water, then drain the pasta and broccoli
- Meanwhile, melt the butter in a large deep skillet over medium-high heat. Add the garlic and crushed red pepper. Cook until the garlic becomes fragrant; about 30 seconds (DO NOT BROWN). Squeeze in the lemon juice then add the cooked tortellini, broccoli, sun-dried tomatoes. Toss to combine. Add ¼ cup of the pasta water. Toss again. Top with parmesan. Add in the remaining ¼ if the pasta seems too dry.
- Serve with extra parmesan cheese, if desired.
Debbie - MountainMama says
YUMMMMMM!! I am having spinach ravioli with homemade marinara for dinner but this looks amazing! If only I wasn’t out of broccoli….
Rachel Shouse says
Ohhhh, mama, this looks sooooo good!
The Mountain Kitchen says
Thanks! 😘