Broccoli and cheddar is one of those classic flavor pairings that always works. Whether combined in a salad, sandwich, or soup, broccoli and cheddar cheese is wonderfully comforting and constantly delicious. Tonight serve the dynamic duo in a modern, Italian variation. Substitute the broccoli with broccoli rabe and the cheddar with ricotta. Toss both of these with cheese tortellini for a quick, delectable vegetarian meal. To read the recipe,
8 oz. dried, shelf-stable cheese tortellini (or 12 oz. refrigerated or frozen)
1/4 cup extra-virgin olive oil
1 bunch broccoli rabe (1 pound), chopped (6 cups)
4 cloves garlic, minced
1/2 cup part-skim ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
- In a large pot of boiling water, cook the tortellini according to package directions. Drain and return to the pot.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and broccoli rabe, cover and cook, stirring occasionally, until the broccoli rabe is tender, 8 to 10 minutes.
- Add the broccoli rabe mixture to the pasta and toss gently. Stir in the ricotta, salt and pepper. Serve hot.
Each serving has: 463 calories, 23 g fat (7.1 g saturated), 19 g protein, 47 g carbohydrates (2.2 g fiber), 46 mg cholesterol, 679 mg sodium. Good source of: beta-carotene, vitamin C.