Description
A luxurious pasta dish featuring cheese-filled tortellini and fresh broccoli tossed in a rich, garlic and sun-dried tomato cream sauce.
Ingredients
Scale
- 16 oz cheese tortellini
- 2 cups broccoli florets, bite-sized
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 3 tbsp butter
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Boil tortellini in salted water until 2 minutes under-done. Reserve 1 cup of pasta water, then drain.
- Melt butter in a large skillet over medium heat. Sauté minced garlic and red pepper flakes for 1 minute.
- Add chopped sun-dried tomatoes and cook for 2 more minutes to release flavors.
- Pour in heavy cream and simmer gently until slightly thickened.
- Whisk in Parmesan cheese until smooth and glossy.
- Stir in broccoli florets and cook for 3-5 minutes until tender-crisp.
- Toss in the cooked tortellini and stir to coat. Add reserved pasta water if the sauce is too thick. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American