Broccoli Tortellini Alfredo Recipe

Nutrition Facts

  • One serving:
  • 1-1/4 cups
  • Calories:
  • 262
  • Fat:
  • 8 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 919 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 5 g
  • Protein:
  • 16 g
  • Diabetic Exchange:
  • 2 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.


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Broccoli Tortellini Alfredo

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“I indulge my weakness for Fettuccine Alfredo with this trimmer tortellini. It has the same rich flavor without the heaviness,” says Mitzi Sentiff, Alexandria, Virginia. Nutmeg adds a lovely accent to the sauce.

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 3/4 pound fresh broccoli florets
  • 1 envelope Alfredo sauce mix
  • 1-1/2 cups fat-free milk
  • 2 teaspoons reduced-fat butter
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon pepper

Directions:

Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly.
    Drain tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper. Yield: 4 servings.


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