Creamy Tortellini with Broccoli

Creamy tortellini with broccoli is a quick and easy recipe. It combines convenience and fresh ingredients to make an outstanding pasta dish that’s perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword broccoli, easy pasta recipes, tortellini

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 440kcal

Author Elizabeth

Ingredients

4 tablespoons Butter
2-3 Garlic Cloves minced
1 teaspoon Salt plus 1 tablespoon for the pasta water (we used kosher salt)
½ teaspoon Italian Seasoning
¼ teaspoon Black Pepper
3½ tablespoons Flour all purpose
3½ cups Milk warmed (we use 2% reduced fat, whole milk can also be used)
½ cup Parmesan Cheese grated, plus extra for serving if desired
12 ounces Dry Tortellini cooked to package directions (use cheese tortellini, spinach tortellini, or a combination)
12 ounces Broccoli washed, cut into bite sized pieces, steamed to desired doneness, and drained
Optional garnish: Crushed Red Pepper Chopped Fresh Herbs (parsley, basil, thyme, etc.),

Instructions

Start a large pot of water so it will be boiling when it’s time to cook the pasta.
Add the butter to a large, deep skillet or pot. When the butter is melted, add the garlic, salt, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
Next, add the flour and stir to combine. Cook the flour mixture for 2 minutes. Stir almost constantly.
Slowly add the milk while stirring constantly until the sauce is smooth. Let the sauce come to a simmer. It will take about 5-7 minutes, stir occasionally while waiting.
When it starts simmering, lower the heat to low, cover, and cook for 10 minutes, stirring occasionally. Keep the sauce at a gentle simmer, raise or lower heat as needed.

While the sauce cooks make the pasta and steam the broccoli

Add 1 tablespoon of salt to the boiling water. Add the tortellini and cook to package directions for al dente (or the lowest suggested cooking time).
Steam the broccoli to the desired tenderness (steam-in-the-bag, in the microwave or stovetop (see post section “Steaming broccoli instructions” if you need directions).
Regardless of the method used to cook the broccoli, open/uncover after cooking to let the steam escape. Drain well and reserve.
Add the parmesan cheese to the sauce. Stir well until the ingredients are combined. Taste the sauce and add salt if needed. As a reference we added ½ teaspoon to ours.
Lastly, add the tortellini and broccoli to the creamy sauce, stir well. Cover the skillet and warm gently for 2-5 minutes to heat through.
Garnish with extra parmesan cheese, crushed red pepper, or fresh herbs, if desired.

Notes

Try not to overcook the tortellini. Remove it from the heat and drain when it’s still a little firm in the center (al dente). It will continue cooking even after it’s drained. Refrigerated and frozen tortellini can also be used. Cook them following package directions and drain well. Take care not to overcook.

Nutrition