Shannon Center Weekly Nutrition Tip – Lenten Heart Healthy Recipe

Lenten heart healthy recipe with whole wheat tortellini and broccoli

  • 9 ounces refrigerated whole wheat or regular three cheese-filled tortellini
  • 2 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
In a deep large skillet bring 1 to 2 inches water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 1 to 2 minutes or until broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to skillet.
Stir in beans, olives, oil, vinegar, and red pepper – heat through. Sprinkle with tomatoes, feta, and basil.