Broccoli Alfredo Tortellini Recipe
Creamy Alfredo tortellini tossed with tender broccoli and Parmesan for a quick weeknight meal.
Equipment
- Large Pot
- Steamer or microwave-safe bowl (optional)
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Grater (for Parmesan)
Ingredients
- 6 cups broccoli florets cut in fairly small pieces
- 12 ounce refrigerated cheese tortellini 1 package
- 3 tablespoons butter
- 1/2 onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- pinch nutmeg
- 2 cups half-and-half
- 1 cup freshly grated Parmesan cheese plus extra for serving
- salt and pepper to taste
Instructions
- Steam the broccoli until tender, or add it to the tortellini pot for the last 2–3 minutes of cooking; drain the tortellini and reserve 1/4 cup of the pasta cooking liquid before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat, then add the chopped onion and cook until softened, about 2 minutes.
- Add the minced garlic, red pepper flakes, and a pinch of nutmeg to the skillet and cook, stirring, for about 2 minutes until fragrant.
- Pour in the half-and-half and bring the mixture to a gentle simmer; let it simmer for 2–3 minutes to slightly thicken.
- Stir in the grated Parmesan and reduce the heat to low; once the cheese is melted, add the drained tortellini, cooked broccoli, and up to 1/4 cup reserved pasta water, tossing to coat and thicken the sauce.
- Season to taste with salt and pepper, heat a few minutes more if needed, and serve with additional Parmesan.
Notes
- Frozen broccoli can be used; microwave per package instructions before adding.
- Reserve 1/4 cup pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for best melting and flavor.
- Double red pepper flakes for a spicier dish.