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Tuesday, November 1, 2016



16 ounces broccoli florets (about 4 cups cooked)
12 ounces cheese tortellini
a pat of butter
2 tablespoons butter
3 cloves garlic, minced
salt and fresh black pepper
2 cups half & half
1 + 1/2 cups 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 1/2 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.
Pour in the half & half, turn 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 1/8 teaspoon black pepper. Slowly stir with a wooden spoon to coat them 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.

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