Whole Wheat Tortellini with Broccoli

Whole Wheat Tortellini with Broccoli
Photo: Karla Conrad
Total Time:
25 mins


  • 9 ounce refrigerated whole wheat or regular three cheese-filled tortellini

  • 2 cup small broccoli florets

  • 1 15-19 ounce can cannellini (white kidney beans), rinsed and drained

  • ¼ cup slivered pitted Kalamata olives

  • 2 tablespoon olive oil

  • 2 tablespoon white 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


  1. 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.

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

Nutrition Facts (per serving)

397 Calories
14g Fat
49g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 397
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 665mg 29%
Total Carbohydrate 49g 18%
Total Sugars 8g
Protein 19g
Vitamin C 47.2mg 236%
Calcium 201mg 15%
Iron 3mg 17%
Potassium 446mg 9%
Folate, total 37.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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