Tortellini with Broccoli 'Pesto'

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Tortellini with Broccoli 'Pesto'

The Moms' Guide to Meal Makeovers

1 (12 oz) bag frozen cheese tortellini

1 (16 oz) bag frozen broccoli florets or 1 head broccoli, cut into small

florets (5 to 6 cups)

1/2 cup walnuts, toasted and coarsely chopped or 1/4 cup pine nuts, lightly

toasted

1/4 cup grated Parmesan cheese

2 tbsps extra-virgin olive oil

1/4 tsp kosher salt

1/8 tsp garlic powder

Cook the tortellini in a large saucepan according to package directions.

Five minutes before they're done, add the broccoli. Bring the water back to

a boil, and cook until the broccoli and tortellini are tender. Drain and

return to the pan.

Immediately add the walnuts, Parmesan cheese, oil, salt and garlic powder,

and stir well to combine. Makes 4 servings.

290 Calories;7g Fat;510mg Sodium;25g Carbs;1g Fiber;31g Protein

Marilyn

Moderator for

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dnevessr@...

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