Broccoli Tortellini Alfredo Recipe

Rating 4

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

This recipe is:

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Broccoli Tortellini Alfredo Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
5 15 20

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.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1-1/4 cups equals 262 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 919 mg sodium, 35 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.

Originally published as Broccoli Tortellini Alfredo in Light & Tasty August/September 2006, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Broccoli Tortellini Alfredo

Broccoli Tortellini Alfredo

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(1-2) of 2 reviews

Reviewed on Oct. 11, 2011 by MargaretJoy

delicious! I used part soy milk, part dairy milk, and frozen broccoli.

Reviewed on Jun. 09, 2009 by mjlouk

The sauce was too thin.

 
 

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