9 oz Refrigerated 3-cheese-filled
- tortellini
8 oz Broccolini; cut up
+=OR=+
2 c Broccoli florets
15 oz Can cannellini beans; rinsed
- drained
1/4 c Slivered pitted Kalamata
- olives
2 tb Olive oil
2 tb White balsamic vinegar
1/2 ts Crushed red pepper
1 c Quartered cherry or grape
- tomatoes
1/2 c Crumbled feta cheese
1/4 c Snipped fresh basil
In a deep large skillet bring 1" to 2" water to boiling.
Add tortellini; cook 7 to 8 minutes or until tender,
stirring occasionally. Stir in broccolini; cook 1 to 2
minutes or until broccolini is crisp-tender. Drain in
colander. Return tortellini and broccoli to skillet.
Stir the next five ingredients (through crushed red
pepper) into pasta mixture. Heat through. Sprinkle with
remaining ingredients.
Makes: 4 servings
Better Homes & Gardens | May 2017
MM Format by Dave Drum - 05 May 2017
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