Vegetable Tortellini Alfredo
Cheese tortellini in a creamy Alfredo sauce is a quick and easy dinner when you use quick start ingredients. Easily adapted to your preferences, you can use fresh or frozen tortellini along with your choice of frozen vegetables. If you are short on time, a jar of prepared Alfredo sauce is a quick substitute, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them – just steam and add to the pasta instead of frozen vegetables.
Servings per Recipe: 6 servings
Calories per Serving: 512
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Ingredients
- 16 ounces frozen mixed vegetables of your choice, prepared and kept warm
- 16 ounces cheese tortellini, dry, fresh, or frozen
- ½ cup Parmesan cheese, grated (for garnish)
Alfredo Sauce
- 1 cup heavy whipping cream
- 1½ tablespoons butter, cut into pieces
- ½ clove garlic, minced
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon fresh-ground black pepper
- dash freshly ground nutmeg
Instructions
- Cook 16 ounces cheese tortellini according to package directions. After draining, return to pot.
- Prepare 16 ounces frozen mixed vegetables of your choice according to package directions.
- Mince ½ clove garlic. Chop 1½ tablespoons butter into pieces.
- In a large saucepan, combine 1 cup heavy whipping cream and butter. Heat over medium heat until butter has melted and cream is warmed, but do not boil.
- Add ½ cup grated Parmesan cheese, garlic, ¼ teaspoon salt, ⅛ teaspoon fresh-ground black pepper, and a dash freshly ground nutmeg. Mix well and cook over medium-low heat until cheese is melted.
- Add prepared vegetables and Alfredo sauce to the tortellini and stir gently.
- Garnish with ½ cup Parmesan cheese.
Nutrition
Calories: 512cal | Carbohydrates: 46g | Protein: 21g | Fat: 28g | Sodium: 773mg | Fiber: 6g | Sugar: 3g | Net Carbohydrates: 40g
