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Broccoli Tortellini Alfredo

 Broccoli Tortellini Alfredo
“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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.

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Broccoli Tortellini Alfredo (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.