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Ingredients

19 ounces frozen cheese tortellini 1 tablespoon butter 1 tablespoon olive oil 1 cup chopped fresh broccoli ½ red bell pepper, diced ½ yellow bell pepper, diced 4 green onions, chopped 2 cloves garlic, minced 1 cup chicken broth 1 cup half-and-half 2 teaspoons cornstarch ¾ teaspoon dried basil ¾ teaspoon dried oregano ½ teaspoon red pepper flakes ¼ cup shredded Parmesan cheese, or to taste salt and ground black pepper to taste

Nutrition Info

397.9 calories carbohydrate: 46.4 g cholesterol: 61.7 mg fat: 17.7 g fiber: 3.3 g protein: 15.6 g saturatedFat: 8.8 g servingSize: - sodium: 642.4 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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, 3 to 5 minutes. Drain and set aside.
Heat butter and olive oil in a large saucepan over medium-low heat. Add broccoli, red bell pepper, yellow bell pepper, green onions, and garlic, cook until crisp-tender, 3 to 4 minutes. Pour in chicken broth and bring to a simmer.
Combine half-and-half and cornstarch in a bowl, add to broth mixture. Cook until sauce has slightly thickened, 5 to 7 minutes. Add basil, oregano, and red pepper flakes and mix well.
Pour sauce over cooked tortellini and toss to coat. Top with Parmesan cheese, salt, and pepper.

6 servings

A light cream sauce featuring vegetables gives ordinary cheese tortellini a nice change of pace. Quick, too!