1/2 pound broccoli florets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
1-1/4 cups Bertolli Organic Tomato & Basil Sauce 3/4
cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes, juice drained 1/2
cup pitted Kalamata olives 1
cup shredded Italian blend cheese Grated Parmesan for
serving