Tortellini with pesto and broccoli
Serves:
4
Time to make:
20 mins
Total cost:
$11.60 / $2.90 per serve
(at time of publication)
(at time of publication)
Health information:
Diabetes-friendly
High fibre
Low kilojoule
Vegetarian
Instructions
Instructions and steps:
Step 1 Cook broccoli in a large pot of boiling water for 2 minutes. Add tortellini. Cook for 2-3 minutes, or follow packet directions. Drain.
Step 2 Return to pan. Add pesto and oil.
Step 3 Add tomatoes and toss. Serve with a green salad. Garnish with fresh basil, if desired.
Variations
Make it vegetarian: Choose a tortellini with a vegetable filling.
About this Recipe
Photography: Melanie Jenkins
First Published:
June 2009
Rating:
(1 vote)
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Full ingredient list:
- 3 cups broccoli florets
- 2 x 250g packets fresh chicken tortellini pasta
- 3 tablespoons sun-dried tomato pesto
- 2 tablespoons olive oil or other oil
- 1 cup cherry tomatoes, halved
Nutritional information (per serve)
Energy:
1410kJ
Calories:
337cal
Protein:
14g
Fat:
14g
- saturated:
3g
Carbohydrates:
35g
- sugars:
5g
Dietary Fibre:
6g
Sodium:
520mg
Calcium:
100mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
Very tasty!
I was lucky to get a beautifully fresh large head of broccoli. As the tortellini took 7 minutes, I cooked that first. 2 minutes was plenty for the broccoli. Also without cherry tomatoes, I halved some larger ones and gave them 10 minutes in the oven, sprinkled with balsamic vinegar. The pesto ties it all together beautifully and cools everything down as you mix, but I might have been a bit heavy handed on the olive oil. Will definitely repeat this recipe.