Whole Wheat Tortellini with Broccoli

Whole Wheat Tortellini with Broccoli

Makes: 4 servings
Serving Size: 1 1/2 cups pasta, 1/4 cup tomatoes, and 2 tablespoons cheese and basil each
Start to Finish: 25 mins


9 ounces refrigerated whole wheat or regular three cheese-filled tortellini
2 cups small broccoli florets
1 15 ounce can cannellini (white kidney beans), rinsed and drained
1/4 cup slivered pitted Kalamata olives
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon crushed red pepper
1 cup quartered cherry or grape tomatoes
1/2 cup crumbled reduced-fat feta cheese
1/4 cup snipped fresh basil


In a deep large skillet bring 1 to 2 inches water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 1 to 2 minutes or until broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to skillet.
Stir in beans, olives, oil, vinegar, and red pepper. Heat through. Sprinkle with tomatoes, feta, and basil.

Nutrition Facts (Whole Wheat Tortellini with Broccoli)
Per serving: 397 kcal cal., 14 g fat (4 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 44 mg chol., 665 mg sodium, 49 g carb., 11 g fiber, 8 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet