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Broccoli Tortellini Alfredo Recipe

“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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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 cup: 262 calories, 8g fat (4g saturated fat), 23mg cholesterol, 919mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 16g protein.

Reviews for Broccoli Tortellini Alfredo

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scubacas User ID: 5298067 153670
Reviewed Sep. 21, 2013

"Obviously pasta and alfredo sauce is not usually something you relate to being low fat or the fact that this recipe accomplishes that is noteworthy...the fact that if you have a craving it will help subside it is even more noteworthy. It's not super rich and thick but overall I really liked this and the more I ate the more I thought it was pretty darn good! It was extremely quick to whip it up had a nice side salad and felt very satisfied...if you're on weight watchers it's 7 points plus."

MargaretJoy User ID: 746341 85532
Reviewed Oct. 11, 2011

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

mjlouk User ID: 1712085 70342
Reviewed Jun. 9, 2009

"The sauce was too thin."

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Wine Pairings

Full-Bodied White Wine

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