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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 155 | ||
| Calories from Fat 42 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 159mg | 6% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 21.7g | 7% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 0.6g | ||
| Protein 7.1g | 14% | |
Ingredients
- 8 ounces broccoli rabe
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 2 (14 1/2 ounce) cans vegetable stock
- 1/2 cup water
- 1 (9 ounce) package uncooked fresh cheese tortellini
Directions
1
Remove and discard tough ends from broccoli rabe stems, and coarsley chop.2
Heat oil in large pot over medium heat. Add garlic and cook stirring often for 30 seconds. Add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes.3
Add tortellini and cook according to package directions, until tender and serve.
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