Vegetable Pasta
Vegetable Pasta & Garlic Butter Parmesan (Cheese Tortellini) - quick easy and delicious! Adding a buttery garlic Parmesan sauce to your tortellini vegetable pasta is a great and way to incorporate more vegetables into your diet.
Servings 4 people
Ingredients
- 9 oz package refrigerated cheese tortellini
- 1 1/2 cup sliced carrots (about 3 carrots)
- 5 cups broccoli florets
- 2 tbsp chopped fresh parsley
- 3-4 garlic cloves minced
- 4 tbsp unsalted butter
- 1/4 tsp crushed red pepper or more, if needed
- 2 tbsp all-purpose flour
- 1 1/2 cup heavy whipping cream or more, if needed
Instructions
- Prepare the tortellini per the package instructions but substitute chicken broth for the water. 2-3 minutes before the tortellini is done, add the broccoli and sliced carrots. Drain well. Add the tortellini back into the pot.
- To a large saucepan melt the butter over medium heat. Add the red pepper flakes and minced garlic and parsley. Stir frequently until fragrant (about a minute).
- Gradually whisk in the heavy whipping cream and flour whisking constantly until thickened. Add the tortellini with veggies to the saucepan and toss. Stir in Parmesan cheese and gently stir. Season with salt and pepper. Serve immediately with additional Parmesan.
Notes
For a vegetarian option substitute vegetable broth for the chicken broth.
I always reach for Better than Bouillon chicken base or their vegetable base. It's so much more flavorful than bland boxed broth. If you happen to use Better than Bouillon be mindful of the amount of salt you use since there is salt in the BTB broth.