Add a package of refrigerated cheese tortellini to your grocery list. You’re going to want to make this 25-minute pasta dinner all tomato-season long once you see how easy it is to prepare!

INGREDIENTS

9 - ounces refrigerated three cheese-filled tortellini
8 - ounces broccolini, cut up, or 2 cups broccoli florets
1 - 15 ounce can cannellini (white kidney beans), rinsed and drained
1/4 - cup slivered pitted Kalamata olives
2 - tablespoons olive oil
2 - tablespoons white balsamic vinegar
1/2 - teaspoon crushed red pepper
1 - cup quartered cherry or grape tomatoes
1/2 - cup crumbled feta cheese (2 oz.)
1/4 - cup snipped fresh basil

DIRECTIONS

In a deep large skillet bring 1 to 2 inches water to boiling. Add tortellini; cook 7 to 8 minutes or until tender, stirring occasionally. Stir in broccolini; cook 1 to 2 minutes or until broccolini is crisp-tender. Drain in colander. Return tortellini and broccoli to skillet.
Stir the next five ingredients (through crushed red pepper) into pasta mixture. Heat through. Sprinkle with remaining ingredients.
Nutrition Facts (Tortellini with Broccolini)

Per serving: 448 kcal cal., 18 g fat (6 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 41 mg chol., 907 mg sodium, 53 g carb., 8 g fiber, 9 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet