A Greek-Inspired Tortellini Pasta with Broccoli

The other night we were searching for a healthy-ish dinner that was different from our usual weeknight meal. Tonight, after a little Googling, we found something that fit the bill.

We found this recipe on Better Homes & Gardens’ website and it sounded so good we had to try it. It’s light and tasty and flavorful and if you’re following the Mediterranean diet, it’s perfect for you. We took this recipe straight from their website, though we didn’t use whole wheat tortellini. We also used regular tomatoes instead of the cherry tomatoes, but it tasted delicious all the same :). Here’s what you’ll need:

Ingredients:

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
¼ cup slivered pitted Kalamata olives
2 tablespoons olive oil
2 tablespoons white balsamic vinegar (we used regular balsamic vinegar)
½ teaspoon crushed red pepper
1 cup quartered cherry or grape tomatoes
½ cup crumbled reduced-fat feta cheese
¼ cup snipped fresh basil

Directions:

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 olives, beans, oil, vinegar, and red pepper. Heat through. Sprinkle with tomatoes, feta, and basil.