Prep 20m Cook 25m Additional - Ready In 45m
Servings 6 servings Calories 397.9

A light cream sauce featuring vegetables gives ordinary cheese tortellini a nice change of pace. Quick, too!

Recipe Ingredients

  • 19 ounces frozen cheese tortellini
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped fresh broccoli
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 2 teaspoons cornstarch
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¼ cup shredded Parmesan cheese, or to taste
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and set aside.
  2. 2 Heat butter and olive oil in a large saucepan over medium-low heat. Add broccoli, red bell pepper, yellow bell pepper, green onions, and garlic; cook until crisp-tender, 3 to 4 minutes. Pour in chicken broth and bring to a simmer.
  3. 3 Combine half-and-half and cornstarch in a bowl; add to broth mixture. Cook until sauce has slightly thickened, 5 to 7 minutes. Add basil, oregano, and red pepper flakes and mix well.
  4. 4 Pour sauce over cooked tortellini and toss to coat. Top with Parmesan cheese, salt, and pepper.

Nutrition Facts

  • Calories 397.9
  • Carbohydrate 46.4 g
  • Cholesterol 61.7 mg
  • Fat 17.7 g
  • Fiber 3.3 g
  • Protein 15.6 g
  • Saturated Fat 8.8 g
  • Sodium 642.4 mg
  • Sugar 3.4 g

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