Cheese Tortellini with Broccoli & Tomatoes
Packed with veggies & cheese, today’s Cheese Tortellini with Broccoli & Tomatoes is a simple 20 minute vegetarian recipe for your next Meatless Monday.
Servings 6
Ingredients
- 18-20 oz refrigerated three cheese tortellini
- 2 tablespoon olive oil
- 1 tablespoon butter
- 12 oz bag steamable frozen broccoli florets
- 10 oz container grape tomatoes
- 2 teaspoon minced garlic about 4 cloves
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- ¾ cup shredded Parmesan
Instructions
- Start the water boiling for the tortellini. Cook the pasta according to package directions and drain, reserving 1 cup of the pasta water.
- Meanwhile, steam the broccoli according to package directions.
- While the water is coming to a boil and the broccoli is steaming, heat the olive oil and butter in a large skillet over medium heat until the butter is melted, then swirl to coat the pan.
- Add the grape tomatoes, garlic, and spices to the skillet. Continue to cook over medium heat for about 12 minutes, or until the tomatoes are wrinkled and close to bursting. (When the broccoli is done steaming, stir it into the tomatoes as they finish sauteeing.)
- When the tomatoes are done to your liking, stir the cooked tortellini into the skillet of veggies.
- Then, gradually stir in the Parmesan and ½ cup of the pasta water. Keep stirring gently until the cheese is nicely melted and incorporated, thinning it out with additional pasta water, if necessary.
- If desired, top your tortellini and veggies skillet with additional Parmesan and/or chopped fresh parsley when serving.
Notes
Note: If you want the tomatoes to smoosh down and get more “sauce-y” than mine did here, slice them in half lengthwise before cooking.