By admin | January 2, 2012

BY LINDA WAGNER

I don’t usually eat a lot of pasta. I find that most women don’t do well with refined carbohydrates in terms of weight loss and energy so I usually look for more creative types of pasta-inspired dishes that don’t call for refined wheat products.  However, I’m a realist and let’s be honest, pasta is tasty! Plus, when done the right way it can be a really fast, easy, and healthy meal to have on occasion.

Recently, I found some really lovely Italian tortellini filled with sun-dried tomatoes, parmesan, basil, and a little sea salt. I love using imported Italian pastas not just because they taste amazing (which they do) but also because they are typically made very simply without any additives, preservatives, or chemicals.

This is such a fast, easy meal that makes a great lunch or dinner. It would be perfect for entertaining and kids will love it too. You can actually use any veggies you have on hand; I think sauteed zucchini, mushrooms, and/or peas would make lovely substitutes or additions. Healthy food can still be very delicious and easy to make.

Tortellini with Broccoli & Sun Dried Tomato Recipe

Ingredients:
1/2 box of tortellini
1 head of broccoli, finely chopped
3-4 sun-dried tomato halves sliced thin
dash of olive oil
sea salt & fresh cracked pepper to taste
a squeeze of lemon juice (optional)

Method:

  1. Boil the tortellini in sea salted water according to the directions on the box. When the pasta is almost done, add the finely chopped broccoli into the pot and boil for another 2 minutes.
  2. Drain the pasta and add chopped sun-dried tomatoes, a dash of olive oil, sea salt and fresh cracked pepper to taste. A fresh squeeze of lemon adds a nice touch too.

Photos: Linda Wagner

*For more healthy living tips and recipes, subscribe to Linda’s blog, follow her on Twitter, or LOVE her on Facebook, or if you are interested in getting started on your own weight loss journey, shoot her an email!

Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

For more of Linda’s recipes and tips, follow me on Twitter (@MarcusCooks)

Directions

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