Description
This Garlic Parmesan Tortellini with Broccoli is a quick and delicious Italian-inspired dish featuring tender cheese tortellini and crisp broccoli florets tossed in a rich garlic butter sauce, finished with creamy Parmesan and a hint of lemon. Perfect for a comforting weeknight meal.
Ingredients
Scale
Cheese Tortellini
- 1 (9 oz) package cheese tortellini (fresh or frozen)
Vegetables
- 1 medium head of broccoli, cut into florets
Sauce and Seasoning
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. Drain and set aside.
- Steam the Broccoli: In the same pot or a separate steaming basket, steam the broccoli florets until they are tender but still vibrant green, about 4-5 minutes. Drain and set aside.
- Prepare the Garlic Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.
- Combine Ingredients: Reduce the heat to low, then add the cooked tortellini and steamed broccoli to the skillet. Stir to coat everything evenly in the garlic butter.
- Add Cream and Cheese: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently until the cheese melts and the sauce becomes creamy and coats the tortellini and broccoli well.
- Season and Finish: Stir in the lemon juice, and season with salt and pepper to taste. Cook for another 1-2 minutes to warm through.
- Serve: Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- For a vegan version, use dairy-free cheese and butter substitutes and omit the heavy cream or use coconut milk.
- If you prefer more heat, increase the red pepper flakes or add crushed red chili pepper.
- Make sure not to overcook broccoli to retain its bright color and crunch.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
