Tortellini With Broccoli, Kalamata Olives And Parmesan

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Tortellini With Broccoli, Kalamata Olives And Parmesan can be made with freshly prepared tortellini or even frozen cheese tortellini. It is inspired from that authentic Italian flair.

Tortellini With Broccoli, Kalamata Olives And Parmesan

Equipment
large pot
vegetable peeler
large sauté pan

Shopping List
broccoli
olive oil
cheese tortellini
Kalamata olives
parmesan cheese
shredded Mozzarella

Tortellini With Broccoli, Kalamata Olives And Parmesan

Instructions:
Fill a large pot with water. Add 2 tsp of salt and bring to a boil over high heat. Rinse and drain the broccoli. Then cut into bite sized floret pieces. Trim and peel any thick or tough stems.

Heat the olive oil in a large sauté pan over medium high heat. When the oil is hot enough to simmer, add the broccoli. Season with a light sprinkling of salt and pepper. Continue to cook, stirring occasionally, until the broccoli turns bright green, about 3 minutes.

Once the water begins to boil, add the tortellini noodles and cook until it is heated through, about 3 minutes. Add the tortellini and Kalamata olives to the broccoli mixture and toss until coated. Stir in the parmesan cheese and sprinkle with Mozzarella cheese. Add to plate and serve while hot.

Enjoy Tortellini With Broccoli, Kalamata Olives And Parmesan!

Link: How To Cut Broccoli Into Florets

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