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- Cooking time:
- 8 minutes
- Preparation time:
- 10 minutes
- 3 to 4 servings
- 1 pkg ( 450-g) frozen or fresh cheese or meat tortellini, from 3-1/2 to 5 cups (875 mL to 1.25 L) before cooking
- 4 cups ( 1 L) broccoli florets, about 2 stalks
- 2 cups ( 500 mL) spaghetti sauce, preferably spicy red-pepper flavoured
- 1/2 ( 250-g pkg) light cream cheese
- 2 fresh large plum tomatoes or 1 regular tomato
This is a swift supper using only five ingredients. We’ve used stuffed pasta, but this comforting sauce is also delightful tossed with a tubular pasta such as rigatoni or penne.
- Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, from 8 to 13 minutes. Two minutes before pasta is due to be drained, add broccoli. When pasta is cooked, drain along with broccoli in a large colander or sieve.
- Meanwhile, heat sauce in a large saucepan set over medium heat. Cut cheese into cubes. Drop into sauce. Stir often until cheese is melted and sauce is smooth, about 5 minutes. Seed and coarsely chop tomatoes.
- Toss hot cooked pasta mixture with sauce in a large heated bowl until coated. Stir in tomatoes. Serve in large warmed pasta bowls with a grinding of black pepper and a sprinkle of grated Romano or Parmesan cheese.
Just one cup (250 mL) of raw broccoli florets (the amount in one serving of our tortellini) supplies 145 percent of women’s recommended daily intake for vitamin C, but has just 13 calories. Broccoli also contains beta-carotene (which the body converts to vitamin A), essential calcium, fibre, indoles (a phytochemical that may help protect against breast cancer) and folate, a B vitamin that can help prevent birth defects such as spina bifida.
Nutrition (per Serving)
- 20.2 g
- 17.1 g
- 74.4 g
- 6.1 g
- 2.9 mg
- 245 mg
- 1279 mg