Creamy Tomato Tortellini

This dish was featured in an e-mail I got from Kraft Foods ages ago, and when I was trying to come up with a pasta dish for dinner this week (I love pasta -- why do I have such a hard time with this?) I came across the recipe and it just sounded good. And it definitely was good. It couldn't have been easier or quicker to make, which makes it the perfect weeknight dinner. I modified the recipe so we'd have leftovers for lunch for the next couple of days, and my changes are reflected below. Quick, simple and delicious -- I don't think it gets any better than that. Even Joe liked this a lot, and didn't once complain about the lack of meat on his plate. I call that a victory!

Creamy Tomato Tortellini
source: adapted from Kraft Foods

1 19-ounce package frozen cheese tortellini
1 16-ounce bag frozen broccoli florets
2 14.5-ounce cans Italian-style diced tomatoes, undrained
8 ounces cubed cream cheese
Parmesan cheese

1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.

2. Meanwhile, cook tomatoes in large skillet on medium heat 5 minutes. Add cream cheese; cook 2 to 3 minuntes or until cream cheese is completely melted and mixture is well blended, stirring frequently.

3. Drain pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan cheese.