Creamy alfredo with tortellini and broccoli. Also good with asparagus.
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 | ||
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Calories: 717 | ||
Calories from Fat: 427 (60%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 717
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