Cheese Tortellini in Garlic Butter Sauce
Ingredients
The sauce
-
32
ounces
chicken broth or vegetable broth
-
2
tablespoons
cornstarch
-
4
tablespoons
butter
-
2
cloves
garlic, minced
-
2
teaspoons
dried basil
-
¼
cup
freshly grated Parmesan cheese, for garnish
-
fresh basil, chiffonade
optional
for garnish
The pasta
-
1
package (16 ounces)
frozen cheese tortellini
Instructions
- Set aside 1 ½ cups of broth and whisk the cornstarch into it.
- Heat the remaining broth in a pot until boiling, then add the tortellini and cook until they float to the top.
- Gently drain the tortellini and set aside.
- In a non-stick skillet, melt the butter over medium heat until foaming, then add garlic and basil, cooking for 2 minutes.
- Add the broth-cornstarch mixture to the skillet and bring to a boil, then simmer until thickened.
- Stir in the cooked tortellini and toss to coat in the sauce.
- Serve garnished with Parmesan cheese and fresh basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
508
Total fat
23g
Total carbohydrates
55g
Total protein
21g
Sodium
1523mg
Cholesterol
77mg
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