TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
SPINACH TORTELLINI IN LIGHT HOMEMADE ALFREDO SAUCE
Cheese spinach tortellini are mixed with a delicious homemade garlicky parmesan cheese sauce that's flavored with sun-dried tomatoes and baby spinach. You'll want to put this tortellini sauce on all your pasta dishes.
Provided by Marisa Franca
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Drop the spinach tortellini into the boiling water and cook pasta for 2 minutes less than the package directions.
- While the tortellini boils, start on the creamy sauce. Over medium heat, melt the butter in a large skillet. Stir in the garlic red pepper flakes, and cook until fragrant., about 1 minute.
- Whisk in the flour and keep stirring until it's absorbed and becomes pasty and smells nutty.
- Slowly whisk in the cream until it is smooth. Add 1/2 cup chicken broth and whisk until combined.
- Add the salt and Parmesan cheese. Allow it to simmer until thickened. About 2-3 minutes. If it seems too thick add another 1/4 cup chicken broth to the tortellini sauce.
- Stir in the spinach and sun-dried tomatoes. Transfer the drained tortellini to the skillet and gently stir to coat the pasta with the sauce. Serve immediately.
- Top with fresh basil if desired.
Nutrition Facts : Calories 391 kcal, Carbohydrate 31 g, Protein 11 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 83 mg, Sodium 728 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
LIGHTER MUSHROOM TORTELLINI ALFREDO
This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes.
- Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
- Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 46.9 g, Cholesterol 87.3 mg, Fat 24.9 g, Fiber 2.5 g, Protein 23.4 g, SaturatedFat 14.6 g, Sodium 759.1 mg, Sugar 7.5 g
CHICKEN TORTELLINI ALFREDO
I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.
Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
TORTELLINI ALFREDO
Cheese tortellini with bacon, mushrooms, and peas in an Alfredo sauce. Not the lowest-fat dish around, but very easy and very tasty.
Provided by SHCMEOW
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
- Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
- Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.
Nutrition Facts : Calories 819.8 calories, Carbohydrate 65.1 g, Cholesterol 96.7 mg, Fat 50.1 g, Fiber 5.5 g, Protein 26 g, SaturatedFat 18.1 g, Sodium 1561.1 mg, Sugar 8.7 g
TORTELLINI WITH LIGHT ALFREDO SAUCE
Loaded with veggies and a nice alfredo-ish sauce--it's hard to believe this one is light! I'm sure you can swap veggies for whatever you have on hand.
Provided by smellyvegetarian
Categories < 30 Mins
Time 20m
Yield 1 1/2 cup serving, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
- In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
- Whisk to dissolve powder, then cook over medium for five minutes.
- Add parmesan and whisk again for twenty seconds.
- Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!
Nutrition Facts : Calories 78, Fat 4.1, SaturatedFat 2.3, Cholesterol 9.2, Sodium 261.9, Carbohydrate 6.8, Fiber 1.9, Sugar 2.1, Protein 4.5
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