Broccoli Tortellini Alfredo. This dish is delicious and easy to prepare. It’s also a hit with the entire family, even my meat loving husband.
I’ve always love cheese filled tortellini and ravioli. Whenever we go out to dinner at an Italian restaurant I always order tortellini or ravioli. Bonus points if it also has mushrooms.
OOOHHH mushrooms would be a delicious addition to this meal!
Anyway, my daughter adores alfredo sauce, after being forced by a friend to eat it at a church dinner once, and she also loves broccoli. She keeps asking me when I’m going to make this Broccoli Tortellini Alfredo for dinner again, and she gets upset when I make it and eat all the leftovers for lunch when she’s in school.
In an effort to stretch our grocery budget and to also get our protein from somewhere other than meat, I’ve been trying out meatless meals. I’m so glad my family liked this one.
Here’s how you make Broccoli Tortellini Alfredo:
Chop up some fresh broccoli florets. I’m not sure how many lbs I used but this was 3-4 medium stalks.
Heat a large skillet (mine is a 14 inch, non-stick).
Heat about 1 tbsp olive oil.
Add the fresh broccoli florets.
It’s best if you can cover the broccoli so it can steam a bit. I have to use a pizza pan to cover my skillet because it’s so large I can’t find a lid for it and it didn’t come with one.
While the broccoli is cooking, put on a pot of water to boil for the tortellini, cook as directed on the package. (I used frozen, four cheese tortellini.)
The broccoli will start getting lighter in color as it cooks. Toss them around often so they will cook evenly.
Once the broccoli is cooked (tender, yet crisp), pour in 2 jars of alfredo sauce. To get all the sauce out of the jars, pour all of it you can into the skillet with the broccoli, then add a bit of water to the jars, shake it up and pour it in. I fill the jars up about 1/4-1/3 of the way with water.
Next, drain the tortellini well and add it all to the skillet.
Stir it all around.
Voila! Serve with garlic bread or alone! Enjoy!
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