TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
TORTELLINI ALFREDO
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
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
TOTALLY AWESOME TORTELLINI ALFREDO
Make and share this Totally Awesome Tortellini Alfredo recipe from Food.com.
Provided by lauren
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- On a cutting board use a sharp knife to cut the ham into small pieces. Save until Step 3.
- Cook tortellini in a large saucepan following the package directions, adding the broccoli with the pasta so they cook at the same time. Turn off the burner. Remove saucepan from burner. Place a colander in sink. Carefully pour tortellini mixture into the colander to drain.
- Add the butter to the empty saucepan. Put the saucepan on a burner. Turn burner to medium-low heat. Cook about 20 seconds or until butter is melted. Carefully add the garlic. Cook for 30 seconds, stirring with the wooden spoon. Use a rubber scraper to remove half of the cream cheese from the tub and carefully add to the saucepan. Save remaining cream cheese for another use. Add milk to the saucepan. Use a wire whisk to stir until mixture is smooth. Stir in the ham and pepper. Cook and stir for 2 minutes more. Turn off burner. Remove saucepan from burner.
- Add the tortellini mixture to the ham mixture in the saucepan. Using the wooden spoon, gently stir until combined. Pass Parmesan cheese to sprinkle over the tortellini.
- Serve with breadsticks, sherbet for dessert, and milk.
TORTELLINI ALFREDO
Steps:
- Drop the box of tortellini into a pot of boiling salted water. Place the Alfredo mix, the powdered milk and the water in a saucepan and mix until blended. Over medium heat, stir constantly while bringing mixture to a boil. While tortellini and Alfredo sauce are cooking, pour hot water over the sun-dried tomatoes and rehydrate them until soft (about the same time as the tortellini takes to cook). When cooked, drain tortellini and add to Alfredo sauce. Add sun-dried tomatoes and prosciutto, toss and sprinkle with Parmesan.
FAST TORTELLINI ALFREDO
Got cream cheese, Parmesan and frozen peas? Then you've already got half the ingredients for this quick and creamy tortellini Alfredo!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Mix cream cheese spread, milk and Parmesan in large saucepan until well blended. Stir in tortellini and peas; cover.
- Cook on medium-low heat 5 min., stirring occasionally.
- Stir in ham; cook 3 to 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1100 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 7 g, Protein 26 g
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
SIMPLE & CREAMY TORTELLINI ALFREDO
A great recipe from Kraft Food & Family, Winter 2008 edition (I just love that magazine!). I substituted sauteed green pepper and onion instead of the peas, as a personal preference, and it was great.
Provided by Starrynews
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine broth and water in saucepan.
- Bring to a boil over medium-high heat and add tortellini.
- Reduce heat to medium low and simmer 8-9 minutes, covered.
- Add cream cheese and veggies and heat until cream cheese is completely incorporated.
- Add shredded cheese and meat and stir well.
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