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TORTELLINI & BROCCOLI ALFREDO
prep 5 mins
cook 10 mins
total 15 mins
author kristin
yield 4 servings
INGREDIENTS
INSTRUCTIONS
NOTES
Fresh Parmesan is best - the pre-shredded kind has a coating that helps it to hold it's shape in the bag, but also prevents it from melting smoothly. Always use fresh cheese when possible.
source:https://www.yellowblissroad.com
cook 10 mins
total 15 mins
author kristin
yield 4 servings
INGREDIENTS
- 1 cup heavy cream or milk (I used ½ cup nonfat milk and ½ cup heavy cream)
- ½ cup butter (1 stick)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 cup *fresh Parmesan cheese, finely shredded
- 1 20-ounce package of cheese tortellini
- 4 cups broccoli florets
- Italian flat-leaf parsley
INSTRUCTIONS
- Bring a large pot of salted water to a boil over medium-high heat. Add tortellini and cook to package instructions. Add the broccoli during the last 2-3 minutes of cooking time. Drain and set aside.
- In a large pan or skillet over medium-low heat melt the butter. Stir in garlic and cook for 1 minute. Stir in the milk/heavy cream. Bring to a simmer (small bubbles are starting to form around the edges - do not boil), then turn off heat and add in the Parmesan cheese, stirring until melted. Taste and add salt and pepper as desired.
- Add the tortellini and broccoli to the sauce and toss to coat. Sprinkle with fresh chopped parsley and additional shredded Parmesan, if desired. Serve immediately.
NOTES
Fresh Parmesan is best - the pre-shredded kind has a coating that helps it to hold it's shape in the bag, but also prevents it from melting smoothly. Always use fresh cheese when possible.
