Whole Wheat Tortellini with Broccoli
INGREDIENTS
•
9
•
ounces refrigerated whole wheat or regular three cheese-filled tortellini
•
2
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cups small 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 reduced-fat feta cheese
•
1/4
•
cup snipped fresh basil
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