Print

Garlic Parmesan Tortellini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

A creamy and comforting Garlic Parmesan Tortellini dish featuring tender fresh tortellini tossed in a rich garlic-infused Parmesan cream sauce. Ready in just 25 minutes, this recipe makes a perfect weeknight dinner or a satisfying meal for any occasion.

Ingredients

Main Ingredients

  • 1 – 20 oz package Fresh Tortellini (or 2 – 9 oz packages)
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup nonfat milk
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan Cheese
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to the package directions, usually until they float to the top and are tender, about 3-5 minutes. Drain and set aside.
  2. Make Garlic Butter Roux: In a sauté pan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color, creating a roux.
  3. Prepare Cream Sauce: Gradually whisk in the nonfat milk and heavy cream into the roux. Continue to cook over medium heat, stirring constantly, until the mixture thickens, about 3-4 minutes.
  4. Add Parmesan Cheese: Remove the pan from heat. Slowly stir in the freshly grated Parmesan cheese, mixing until fully melted and the sauce is smooth. Adjust the consistency by adding a little more milk or cheese as desired.
  5. Season Sauce: Taste the sauce and add salt and freshly ground black pepper to your preference.
  6. Toss Tortellini in Sauce: Add the cooked tortellini to the sauce and gently toss until each piece is evenly coated.
  7. Serve and Garnish: Divide the creamy tortellini into serving bowls. Garnish with chopped parsley and serve immediately while warm.

Notes

  • Use fresh tortellini for best texture; frozen can be substituted but may require slightly longer cooking.
  • Feel free to use part-skim milk instead of nonfat milk for a creamier sauce with less fat.
  • You can add cooked chicken or sautéed vegetables for a heartier meal.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://bitezly.com/garlic-parmesan-tortellini-recipe/