BROCCOLI AND TORTELLINI ALFREDO
Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
- Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
- Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g
PROSCIUTTO TORTELLINI
Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.
Nutrition Facts :
TORTELLINI WITH PEAS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
- About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
TORTELLINI ALFREDO WITH PROSCIUTTO & ARTICHOKE HEARTS
Make and share this Tortellini Alfredo With Prosciutto & Artichoke Hearts recipe from Food.com.
Provided by Mrs. Janet
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare Tortellini according to package instructions; drain.
- Heat cream in a large skillet over low heat.
- Gradually sprinkle in cheese, stirring constantly, until blended.
- Simmer, stirring occasionally, 15 to 20 minutes.
- Add Tortellini, Prosciutto, and artichoke hearts; simmer, stirring occasionally, 5 to 10 minutes or until sauce is slightly reduced.
- Serve immediately.
- Serve with crusty Italian bread, if desired.
Nutrition Facts : Calories 470.7, Fat 23.7, SaturatedFat 13.9, Cholesterol 98.7, Sodium 511.4, Carbohydrate 48.5, Fiber 4.9, Sugar 1.5, Protein 18.1
CREAMY BROCCOLI TORTELLINI PASTA BAKE
This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. My whole family loves this easy vegetarian meal!
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Measure out all your ingredients and set aside.
- Bring a medium pot of water to a light boil. Reduce heat to medium and add your fresh tortellini. After 1 minute, add your broccoli to the pot. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. Drain and set aside.
- Using the same (now empty) pot, melt butter over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce.
- Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
- Remove from heat and add salt, pepper, basil, and garlic powder. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese. Add pasta and broccoli and mix to coat.
- Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Top with foil and bake at 375°F on the center rack for 15 minutes.
- Uncover and top with crushed crackers. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly!
- Any additonal salt and pepper may be added to taste as well as an optional topping of crusehed red peper flakes for a kick!
Nutrition Facts : Calories 538 kcal, Carbohydrate 43 g, Protein 27 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 799 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BROCCOLI TORTELLINI ALFREDO
"I indulge my weakness for Fettuccine Alfredo with this trimmer tortellini. It has the same rich flavor without the heaviness," says Mitzi Sentiff, Annapolis, Maryland. Nutmeg adds a lovely accent to the sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. , Drain tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper.
Nutrition Facts : Calories 262 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 919mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.
30 MINUTE CHICKEN & BROCCOLI TORTELLINI ALFREDO BAKE
Provided by Morgan
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. 2 minutes before the tortellini finishes cooking, add the broccoli to the pot.
- As the tortellini cooks, prepare the chicken and alfredo sauce. Melt half of the butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Add the chicken to the skillet and cook until well-browned all over and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the heavy cream and place the remaining butter in the skillet. Bring to a simmer, whisking constantly. Whisk in the parmesan cheese, until fully melted and thickened. Whisk in half of the mozzarella cheese.
- Place the chicken, tortellini, and broccoli in a 2.7 quart baking dish. Pour over the Alfredo sauce and toss to combine. Top with the remaining mozzarella.
- Bake 10 minutes, or until the cheese begins to bubble and brown. Garnish with chopped fresh parsley.
CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC
It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
- Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.
TORTELLINI ALFREDO
This Tortellini Alfredo recipe takes less than 30 minutes to make with sauce that's restaurant quality! It's easy to add broccoli or leftover chicken for a dinner that your family will love.
Provided by Stephanie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour. Gradually add the half and half, whisking constantly.
- Bring the sauce to a gentle boil, then reduce heat to low.
- Slowly sprinkle in the cheeses, continuing to whisk. It will continue to thicken as it simmers.
- Bring a pot of water to a boil and add the broccoli. Cook for 2 minutes.
- Add the tortellini and cook for 4 minutes. (Confirm cooking time on package.)
- Drain the tortellini and broccoli and add to the Alfredo sauce, stir to combine.
- Garnish with parsley and serve!
Nutrition Facts : Calories 643 kcal, Carbohydrate 52 g, Protein 25 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 125 mg, Sodium 808 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
GARLIC ALFREDO CHEESE TORTELLINI
Garlic Alfredo Cheese Tortellini is quick and easy, and oh so creamy!
Provided by Wendie Williams
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Boil tortellini according to package directions.
- Heat a skillet on medium low and add butter, garlic and whisk and cook until fragrant
- Sprinkle in flour and whisk until it becomes a paste.
- Slowly add in cream and milk and whisk until combined, whisk in Parmesan and salt and pepper. Bring to a low simmer until thickened about 2-3 minutes.
- Stir in pasta. Garnish with fresh parsley and more Parmesan cheese if desired
Nutrition Facts : Calories 533 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 946 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
FETTUCCINE ALFREDO CON PROSCIUTTO
Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!
Provided by Billy Starr
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
- Boil water for pasta, cooking until al-dente.
- Slice prosciutto into squares.
- Fine Dice Shallots.
- Grate Cheeses.
- Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
- Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
- Variations:.
- For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.
Nutrition Facts : Calories 632.7, Fat 34.6, SaturatedFat 20.3, Cholesterol 170.7, Sodium 287.4, Carbohydrate 64.2, Fiber 2.8, Sugar 1.7, Protein 17.2
TORTELLINI ALFREDO
Steps:
- Drop the box of tortellini into a pot of boiling salted water. Place the Alfredo mix, the powdered milk and the water in a saucepan and mix until blended. Over medium heat, stir constantly while bringing mixture to a boil. While tortellini and Alfredo sauce are cooking, pour hot water over the sun-dried tomatoes and rehydrate them until soft (about the same time as the tortellini takes to cook). When cooked, drain tortellini and add to Alfredo sauce. Add sun-dried tomatoes and prosciutto, toss and sprinkle with Parmesan.
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- 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.
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- The first step is to saute the mushrooms. Let the mushrooms cook over medium-high heat for 3-5 minutes. If you have any white wine on hand, deglaze the pan with a splash of white wine at the end of the cooking process.
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- Bring a large pot of salted water to a boil, cook pasta according to package directions; drain and set aside.
- In a large skillet over medium high heat, add 1 T olive oil. Toss in the prosciutto and cook until crispy. Remove from pan and set aside.
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Reviews 8Category DinnerServings 4Estimated Reading Time 4 mins
- Bring a large pot of salted water to a boil over medium-high heat. Add tortellini and cook to package instructions. Add the broccoli during the last 2-3 minutes of cooking time. Drain and set aside.
- In a large pan or skillet over medium-low heat melt the butter. Stir in garlic and cook for 1 minute. Stir in the milk/heavy cream. Bring to a simmer (small bubbles are starting to form around the edges - do not boil), then turn off heat and add in the Parmesan cheese, stirring until melted. Taste and add salt and pepper as desired.
- Add the tortellini and broccoli to the sauce and toss to coat. Sprinkle with fresh chopped parsley and additional shredded Parmesan, if desired. Serve immediately.
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- Cook tortellini according to package directions, omitting salt and fat; add broccoli during the last 3 minutes of cooking time. Drain well.
- Prepare sauce mix according to package directions, using fat-free milk, butter, and 1/8 teaspoon nutmeg.
- Combine sauce, pasta, and broccoli; toss well to coat. Top each serving evenly with cheese and pepper.
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