Description
Cheese tortellini and baby peas are coated in a rich, garlicky creamy alfredo sauce for a quick and easy meal the family will ask for again and again.
Ingredients
Scale
- 2 (9 ounces each) 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 (for garnish)
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 reserved pasta water to reach the desired consistency.
- If too thin, simmer for a few more minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 860
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 91 g
- Saturated Fat: 50 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 250 mg