Tortellini with broccoli, feta and artichoke hearts

Here's a recipe I came across that I've modified to feed 1. The ingredients have been changed with what I have on hand.

Ingredients:

1 cup tortellini

double the amount of chopped Chinese broccoli

olive oil

salt*

fresh garlic, minced

freshly ground black pepper

feta cheese, crumbled**

marinated artichoke hearts, chopped

fresh parsley, finely chopped

Preparation:

- In a pot, bring water to a boil. Add tortellini, salt, stir often, until al dente.

- Reserve some of the pasta water, then drain pasta and return it to pot.

- In a non-stick pan over medium heat, heat olive oil then lightly fry garlic. When garlic is golden, add broccoli and the reserved pasta water. Cover and cook until broccoli turns bright green, aprox 1 - 2 mins.

- Uncover, continue cooking. Stir often, until the water has evaporated and broccoli is tender yet still a little crunchy, aprox 1-2 mins. Add in artichoke hearts, cook until warm.

- Add broccoli mix to pasta, toss to combine. Stir in parsley and sprinkle with feta.

Bon Appetit!

* I use herbal salt as I find it gives the pasta more flavour.

** I'm not big on goat tasting cheeses, so I use either feta made with a combination of goat and cow milk or made with sheep milk. Sheep milk feta is by far my fav!