Broccoli and Spinach Tortellini


Servings: 4  Total time: 30 minutes


  • 13 ounces rainbow five-cheese tortellini
  • 1 head of broccoli, cut into florets
  • 2 cups baby spinach
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Parmesan cheese, shredded
  • pine nuts


  1. Cook tortellini according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and broccoli and cook for 5 minutes. Add spinach and cook until spinach is wilted.
  3. Combine tortellini with cooked broccoli and spinach. Add lemon juice and toss gently. Serve with Parmesan cheese and pine nuts.

Adapted from What Megan’s Making.


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