Description
A delicious creamy cheese tortellini recipe that is easy to make and packed with flavor.
Ingredients
Scale
- 2 packages refrigerated cheese tortellini
- 1/2 cup butter (cut into large cubes or slices)
- 2 cups heavy whipping cream
- 1 clove garlic (minced)
- 3/4 tsp garlic powder
- 3/4 tsp dried Italian Seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups freshly grated Parmesan cheese
- 1/2 cup frozen peas (thawed, optional)
- Fresh chopped parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente according to package directions. Reserve 1 cup of the cooking water, then drain well. Set aside.
- In the meantime, in a large nonstick skillet, over medium-low heat, add the butter and heavy cream; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) then cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Add in the parmesan cheese (1/2 cup at a time), stirring, until melted and the sauce is smooth and thickened.
- Add the baby peas and stir until heated through.
- Take the sauce off the heat and immediately toss with the cooked tortellini.
- Divide the pasta among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.
Notes
- If the sauce is too thick, add a little of the reserved pasta cooking water to loosen it up.
- If the sauce is too thin, continue to simmer until it thickens to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg