Tortellini Alfredo
This tortellini alfredo is an easy, creamy, 30-minute dinner with cheese tortellini tossed in a lightened-up, homemade alfredo sauce with rosemary and garlic.
Servings: 4 servings
Ingredients
- 9 to 12 ounces packaged refrigerated cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup milk
- ¾ cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
- chopped fresh rosemary or parsley, for garnish (optional)
Instructions
- Cook the tortellini. Prepare tortellini according to the directions on the package.
- Sauté the garlic. In the meantime, heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook one minute, stirring occasionally, until fragrant.
- Make a roux. Add flour and whisk to combine; continue to whisk and cook for an additional minute to cook the flour.
- Make the sauce. Slowly add broth, whisking to combine until smooth. Whisk in milk and bring the mixture to a boil. Continue to cook for 1 to 2 minutes, or until thickened.
- Add Parmesan. Stir in the Parmesan cheese, salt, and pepper; continue to cook and stir until the cheese is completely melted.
- Add the tortellini. Reduce the heat to medium-low. Drain tortellini and add them to the skillet with the sauce. Stir to combine and continue to cook until heated through; about 1 minute.
- Enjoy! Sprinkle with fresh rosemary or fresh chopped parsley and serve.
Notes
- Sauce thickens as it stands.
- If the sauce is too thick for your liking, or not enough, add a tablespoon of milk at a time until you reach desired consistency.
Nutrition
Calories: 409kcal | Carbohydrates: 39g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 646mg | Potassium: 192mg | Fiber: 3g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 2mg
