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Tortellini with Broccolini
Ingredients
  • 9 ounce refrigerated three cheese-filled tortellini
  • 8 ounce broccolini, cut up, or 2 cups broccoli florets
  • 1 15-19 ounce can cannellini (white kidney beans), rinsed and drained
  • ¼ cup slivered pitted Kalamata olives
  • 2 tablespoon olive oil
  • 2 tablespoon white balsamic vinegar
  • ½ teaspoon crushed red pepper
  • 1 cup quartered cherry or grape tomatoes
  • ½ cup crumbled feta cheese (2 oz.)
  • ¼ cup snipped fresh basil
Steps
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