Description
A creamy and savory Garlic Parmesan Tortellini with Broccoli recipe that combines tender cheese tortellini and fresh broccoli florets in a rich Parmesan and garlic-infused sauce. This quick stovetop dish is perfect for a comforting weeknight dinner, garnished with fresh parsley for a burst of freshness.
Ingredients
Scale
Pasta and Vegetables
- 12 oz cheese tortellini (fresh or refrigerated)
- 2 cups broccoli florets (fresh or frozen)
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons pasta water (reserved)
Garnish
- chopped parsley (for garnish)
Instructions
- Cook tortellini and broccoli: Bring a large pot of salted water to a boil. Add the cheese tortellini and broccoli florets and cook according to the tortellini package instructions, usually 4–5 minutes, until both are tender. Reserve 2 tablespoons of pasta water and drain the rest.
- Prepare garlic butter sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned, stirring frequently to avoid burning.
- Make creamy Parmesan sauce: Lower the stove heat and stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Add the reserved pasta water and stir continuously until the sauce becomes smooth and slightly thickened.
- Toss tortellini and broccoli in sauce: Add the drained tortellini and broccoli to the skillet. Gently toss everything together to coat the pasta and vegetables evenly with the creamy sauce. Cook for an additional 1–2 minutes to heat through.
- Garnish and serve: Remove from heat and garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- You can add grilled chicken or sautéed mushrooms for extra protein.
- Frozen broccoli is a convenient substitute; just add it directly to the boiling water with the tortellini.
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve some pasta water to help adjust the sauce consistency as needed.
