Broccoli Tortellini Alfredo Recipes

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BROCCOLI AND TORTELLINI ALFREDO



Broccoli and Tortellini Alfredo image

Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 4

2 3/4 cups frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
  • Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
  • Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g

BROCCOLI TORTELLINI ALFREDO



Broccoli Tortellini Alfredo image

"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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 262 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 919mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.

BROCCOLI CHICKEN TORTELLINI



Broccoli Chicken Tortellini image

When I concocted this recipe years ago, I had just discovered fresh tortellini. I added the alfredo sauce and broccoli and liked the way it tasted. I serve it with French or sourdough bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

1 cup fresh broccoli florets
1 cup refrigerated cheese tortellini
1 cup cubed cooked chicken
1 cup Alfredo sauce
Dash seasoned salt

Steps:

  • Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through.

Nutrition Facts : Calories 520 calories, Fat 24g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 901mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 4g fiber), Protein 36g protein.

TORTELLINI ALFREDO WITH BROCCOLI & MUSHROOM



Tortellini Alfredo With Broccoli & Mushroom image

I was looking to add my veggies to a pasta dish and needed to use up my heavy cream and decided to experiment with this recipe. It came out pretty good, hope you like it. If you think this is too much food, you can alter the dimensions. I always like to double my recipes so I have leftovers

Provided by Dizdezi

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 ounces cheese tortellini (Costco brand)
10 ounces frozen chopped broccoli
10 ounces sliced portabello mushrooms
1/4 cup butter
2 1/2 cups heavy cream
2 tablespoons chopped parsley
1 teaspoon ground black pepper
1 cup shredded asiago cheese
1 cup grated parmesan cheese
6 minced garlic cloves

Steps:

  • Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
  • In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
  • Add mushrooms to the tortellini and brocolli and top with sauce below.
  • For sauce:.
  • Melt butter in a large pan, saute garlic until golden (do not let it brown).
  • Add cream, parsley & black pepper.
  • Stir with a wisk to blend well, cook until the sauce starts to thicken.
  • Gradually add cheese stirring until cheese is melted.
  • Remove from heat.
  • Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).

Nutrition Facts : Calories 600.3, Fat 42.2, SaturatedFat 25.5, Cholesterol 157.9, Sodium 515.4, Carbohydrate 39.7, Fiber 2.9, Sugar 2, Protein 18.2

BROCCOLI AND TORTELLINI ALFREDO



Broccoli and Tortellini Alfredo image

This was in an insert in a magazine. It doesn't say, but it specifically calls for Green Giant broccoli florets, so I will assume it is from Green giant. Looks like it would be a very easy weeknight meal. Would be good with some grilled chicken added to it.

Provided by KaraRN

Categories     Cheese

Time 20m

Yield 5 serving(s)

Number Of Ingredients 4

1 (14 ounce) bag broccoli florets
1 (19 ounce) bag frozen tortellini
1 (1 lb) jar alfredo sauce
1/4 cup grated parmesan cheese

Steps:

  • Prepare broccoli and tortellini as directed on package. Drain; place in large serving bowl.
  • Meanwhile, heat Alfredo sauce in the saucepan. Pour sauce over broccoli and tortellini; toss to coat.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 379.4, Fat 9.6, SaturatedFat 4.8, Cholesterol 50, Sodium 473.6, Carbohydrate 55.8, Fiber 2.1, Sugar 1.1, Protein 19.2

TORTELLINI ALFREDO



Tortellini Alfredo image

Cheese tortellini with bacon, mushrooms, and peas in an Alfredo sauce. Not the lowest-fat dish around, but very easy and very tasty.

Provided by SHCMEOW

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

6 slices bacon
3 tablespoons olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
½ teaspoon kosher salt
¾ cup white wine
1 ½ pounds refrigerated cheese tortellini
2 cups frozen peas
1 (15 ounce) jar Alfredo sauce
1 ½ teaspoons ground black pepper

Steps:

  • Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
  • Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
  • Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

Nutrition Facts : Calories 819.8 calories, Carbohydrate 65.1 g, Cholesterol 96.7 mg, Fat 50.1 g, Fiber 5.5 g, Protein 26 g, SaturatedFat 18.1 g, Sodium 1561.1 mg, Sugar 8.7 g

QUICK FETTUCCINE AND BROCCOLI ALFREDO



Quick Fettuccine and Broccoli Alfredo image

This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
4 cups broccoli florets
2 tablespoons unsalted butter
1/2 clove garlic
2 cups heavy cream
2 cups milk
Kosher salt and freshly ground black pepper
1/2 cup grated Romano
1/2 cup grated Parmesan, plus more for garnish
Chopped Italian parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
  • Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
  • Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

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