Cook tortellini according to package directions.
Meanwhile, in a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes. Stir in 2 cups parmesan cheese and pepper. Bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes or until cheese is melted and mixture is thickened, stirring occasionally. Drain tortellini; add to sauce and toss to coat. Sprinkle with remaining cheese and parsley.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6|
|Calories from Fat: 427 (60%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 28.5g||143 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 180.6mg||56 %|
|Sodium 961.5mg||33 %|
|Potassium 237.7mg||6 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 42.4g|
|Protein 29.4g||42 %|
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Calories per serving: 717
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