Ingredients:
2 c. heavy whipping cream
1 c. fresh broccoli florets
2 1/2 c. shredded Parmesan cheese, divided
1/4 tsp. coarsely ground pepper
1 tsp. minced fresh parsley
Directions:
In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; 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 parsley and remaining cheese.
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