Tortellini with Broccoli and Sun-dried Tomatoes
Tortellini with broccoli and sun-dried tomatoes a simple vegetarian pasta dish that comes together quickly for a hearty and healthy meal in no time.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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.
Feel free to substitute the tortellini with your favorite pasta.
The pasta water will help to combine all of the ingredients together later.
If you don't like spice, simply leave out the red pepper flakes or if you really like spice, add even more!
Recipe adapted from Savory Magazine
Calories: 387kcal | Carbohydrates: 38g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 445mg | Potassium: 492mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 95.4mg | Calcium: 218mg | Iron: 2.7mg
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