Cheese tortellini and broccoli florets are drowned in the creamiest, dreamiest Parmesan cheese sauce with a touch of garlic and parsley.
It comes together so quickly you can fit it right into a busy weeknight. Or not. That’s definitely not a requirement! But if you’ve had a long or particularly stressful day then this is a good way to end it.
The broccoli and tortellini are cooked separately then tossed in an easy sauce that starts with butter, garlic and flour for thickening then moves on to heavy cream and a shocking amount of Parmesan cheese. Enough to sprinkle on an entire army of spaghetti.
Don’t be scared. Embrace the Parmesan. It’s a necessary evil, the most important component because without it there is no alfredo. You really must love Parmesan. And I do. I really, really do.
I’m not asking you to make it every night.
This is comfort food, not diet food.
|The Best Broccoli Alfredo Tortellini|| |
- 16 ounces broccoli florets (about 4 cups cooked)
- 12 ounces cheese tortellini
- a pat of butter
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- salt and fresh black pepper
- 2 cups heavy cream
- 1 + ½ cups fresh grated Parmesan cheese
- 1 tablespoon fresh chopped parsley
- Steam the broccoli until tender and cook the tortellini according to package directions. Right before draining scoop out ½ cup of the cooking water and set it aside. Toss the cooked tortellini with a pat of butter to prevent sticking.
- While the broccoli and tortellini are cooking line up all the sauce ingredients because once you start making it the recipe moves fast.
- When the broccoli and tortellini are done cooking set a large frying pan over medium low heat and melt the butter for the sauce.
- Add the garlic and a dash of salt and pepper, cook until fragrant, stirring often about 2 minutes. Whisk in the flour and cook another 2 minutes, stirring often.
- Slowly whisk in the heavy cream, turn the heat up to medium high and bring to a simmer, stirring often.
- Once it comes up to a simmer slowly stir in half the pasta water you set aside and the Parmesan cheese. Cook another minute or two.
- Turn heat down to low. Add the broccoli, tortellini, parsley and ⅛ teaspoon black pepper. Slowly stir with a wooden spoon to coat everything with the sauce.
- Once it thickens remove from the heat and serve. If the sauce becomes too thick you can slowly stir in the remaining pasta water.