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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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


  • 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.
Nutrition Facts
1-1/4 cups: 262 calories, 8g fat (4g saturated fat), 23mg cholesterol, 919mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 16g protein.

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Average Rating:
  • scubacas
    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
    Oct 11, 2011

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

  • mjlouk
    Jun 9, 2009

    The sauce was too thin.

  • barroa
    May 31, 2009

    No comment left

  • clownfish
    Jul 22, 2006

    No comment left