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

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

398 calories; protein 15.6g 31% DV; carbohydrates 46.4g 15% DV; fat 17.7g 27% DV; cholesterol 61.7mg 21% DV; sodium 642.4mg 26% DV. Full Nutrition
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