Broccoli Alfredo Tortellini #vegetarian #dinner

Broccoli Alfredo Tortellini #vegetarian #dinner

Cheddar Tortellini shrouded in a smooth Parmesan sauce prepared with garlic, onion, two or three red pepper pieces, and a pinch of nutmeg, notwithstanding stacks of broccoli florets. This Broccoli Alfredo Tortellini is a veggie darling solace supper that can be made in under 30 minutes.

This Broccoli Alfredo Tortellini is a dinner that interests to basically everyone and it is veggie darling in solitude, anyway you can without a very remarkable stretch add fire cooked chicken to it.

Broccoli Alfredo Tortellini gets together quickly. You can have it on the table in under 30 minutes. Serve it with a bit of hard bread and there won't be a lone tortellini left. Affirmation.


Broccoli Alfredo Tortellini #vegetarian #dinner


  • 6 cups broccoli florets, cut in fairly small pieces
  • 1 (12-ounce) package refrigerated cheese tortellini
  • 3 tablespoons butter
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • pinch of nutmeg
  • 2 cups half-and-half
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • salt and pepper


  1. Steam broccoli until tender and cook tortellini according to package directions, setting aside 1/4 cup of cooking liquid just before draining pasta. Alternately, you can add the broccoli to the pasta water for the last 2-3 minutes of cooking the tortellini instead of steaming it. Drain well.
  2. While tortellini is cooking, melt the butter in a large pan over medium heat. Add onion and cook for 2 minutes.
  3. Add garlic, red pepper flakes, and nutmeg, and cook for 2 more minutes.
  4. Pour in the half-and-half and bring it to a simmer. Simmer for 2-3 minutes.
  5. Add Parmesan cheese and turn heat to low. Once cheese is melted add tortellini and broccoli, plus cooking liquid. Stir to combine everything well and cook a few minutes to thicken the sauce.
  6. Season to taste with salt and pepper and serve with additional Parmesan.

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