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Tortellini Primavera with Garlic-Cream Sauce

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1 made it  |  0 reviews   |  1 photos

"A light cream sauce featuring vegetables gives ordinary cheese tortellini a nice change of pace. Quick, too!"
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45 m servings 398
Original recipe yields 6 servings


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  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. 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. 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. Pour sauce over cooked tortellini and toss to coat. Top with Parmesan cheese, salt, and pepper.

Nutrition Facts

Per Serving: 398 calories; 17.7 46.4 15.6 62 642 Full nutrition

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