Ingredients

The following ingredients have 4 Servings
  • 1 cup heavy cream or milk (I used ½ cup nonfat milk and ½ cup heavy cream)
  • ½ cup butter (1 stick)
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 cup *fresh Parmesan cheese (finely shredded)
  • 1 20- ounce package of cheese tortellini
  • 4 cups broccoli florets
  • Italian flat-leaf parsley

Instruction

  • Bring a large pot of salted water to a boil over medium-high heat. Add tortellini and cook to package instructions. Add the broccoli during the last 2-3 minutes of cooking time. Drain and set aside.
  • In a large pan or skillet over medium-low heat melt the butter. Stir in garlic and cook for 1 minute. Stir in the milk/heavy cream. Bring to a simmer (small bubbles are starting to form around the edges - do not boil), then turn off heat and add in the Parmesan cheese, stirring until melted. Taste and add salt and pepper as desired.
  • Add the tortellini and broccoli to the sauce and toss to coat. Sprinkle with fresh chopped parsley and additional shredded Parmesan, if desired. Serve immediately.