Broccoli Alfredo Tortellini

This is it. The most comforting pasta dish you can imagine and it’s all yours for the making in 30 minutes or less.
Cheese tortellini and broccoli florets are drowned in the creamiest, dreamiest Parmesan cheese sauce with a touch of garlic and parsley.

This is it. The most comforting pasta dish you can imagine and it’s all yours for the making in 30 minutes or less.  Cheese tortellini and broccoli florets are drowned in the creamiest, dreamiest Parmesan cheese sauce with a touch of garlic and parsley.



INGREDIENTS:

  • 16 ounces broccoli florets (about 4 cups cooked)
  • 12 ounces cheese tortellini
  • a pat of butter

Sauce:
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • salt and fresh black pepper
  • 2 cups half & half
  • 1 + 1/2 cups grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley

INSTRUCTIONS:

  1. Steam the broccoli until tender and cook the tortellini according to package directions. Right before draining scoop out 1/2 cup of the cooking water and set it aside. Toss the cooked tortellini with a pat of butter to prevent sticking.
  2. While the broccoli and tortellini are cooking line up all the sauce ingredients because once you start making it the recipe moves fast.
  3. When the broccoli and tortellini are done cooking set a large frying pan over medium low heat and melt the butter for the sauce.
  4. Add the garlic and a dash of salt and pepper, cook until fragrant, stirring often about 2 minutes. Whisk in the flour and cook another 2 minutes, stirring often.
  5. Slowly whisk in the heavy cream, turn the heat up to medium high and bring to a simmer, stirring often.
  6. Once it comes up to a simmer slowly stir in half the pasta water you set aside and the Parmesan cheese. Cook another minute or two.
  7. Turn heat down to low. Add the broccoli, tortellini, parsley and 1/8 teaspoon black pepper. Slowly stir with a wooden spoon to coat everything with the sauce.