Otherbellyfull5.0
Tortellini Alfredo
Cheese tortellini and baby peas are coated in a rich, garlicky creamy alfredo sauce for a quick and easy meal the family will ask for again and again!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- skillet
- bowl
📝 Preparation Steps
1
Boil
2
Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente according to package directions. Reserve 1 cup of the cooking water, then drain well. Set aside.
3
Whisk
4
In the meantime, in a large nonstick skillet, over medium-low heat, add the butter and heavy cream; whisk until butter has melted.
5
Season
6
Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
garlic (minced)1 clovetsp garlic powder3/4
7
Simmer
8
Bring to a gentle simmer (do not boil) then cook for ⏱️ 3-4 minutes, whisking constantly, until it starts to thicken.
9
Thicken
10
Add in the parmesan cheese (1/2 cup at a time), stirring, until melted and the sauce is smooth and thickened.
11
Finish
12
Add the baby peas and stir until heated through.
13
Toss
14
Take the sauce off the heat (see note below if the sauce is too thick or too thin) and immediately toss with the cooked tortellini.
15
Serve
16
Divide the pasta among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.
Nutrition Facts
calories
860 kcal
fat Content
91 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
1803 mg
protein Content
38 g
trans Fat Content
1 g
cholesterol Content
287 mg
carbohydrate Content
68 g
saturated Fat Content
53 g
unsaturated Fat Content
23 g
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