Pesto Tortellini Alfredo recipe

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Ingredients

1 (8.8 ounce) package fresh pesto-filled tortellini (such as Amore®)
½ (16 ounce) jar Alfredo sauce
1 cup broccoli florets
2 tablespoons chopped, drained oil-packed sun-dried tomatoes
2 tablespoons grated Parmesan cheese, or to taste
1 pinch freshly ground black pepper to taste

Nutrition Info

763.2 calories
carbohydrate: 67 g
cholesterol: 103.4 mg
fat: 46.2 g
fiber: 4.8 g
protein: 25.8 g
saturatedFat: 19.2 g
servingSize: -
sodium: 1665.8 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.

  2. While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.

  3. Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

Recipe Yield

2 servings

Recipe Note

This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.

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