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Nov 10, 2009

Tortellini with Spicy Sausage and Broccoli

2 (9-oz.) pkg. refrigerated cheese tortellini
1 1/2 cups broccoli florets
1/4 cup oil-packed sun-dried tomatoes, drained
2 tablespoons oil from sun-dried tomatoes
1/3 cup pitted Kalamata olives
2 teaspoons chopped fresh rosemary
1 large garlic clove, minced
12 oz. fully cooked hot sausage links, sliced
1/4 cup shaved Parmesan cheese, if desired*

1. Cook tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Drain, reserving 2 to 3 tablespoons pasta cooking water.

2. Meanwhile, pulse sun-dried tomatoes and oil in food processor until coarsely chopped. Add olives, rosemary and garlic; pulse until olives are coarsely chopped.

3. Heat large nonstick skillet over medium heat until hot. Cook sausage 3 to 4 minutes or until it begins to brown. Stir in tortellini, sun-dried tomato mixture and reserved pasta cooking water if needed. Top with cheese.

TIP *Shave cheese with vegetable peeler.

4 (2-cup) servings

PER SERVING: 655 calories, 45 g total fat (15 g saturated fat), 30 g protein, 33 g carbohydrate, 175 mg cholesterol, 1365 mg sodium, 2.5 g fiber

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