Rosemary Garlic Tortellini Alfredo
4
20 mins
Ingredients
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1 (9 to 12 oz.) package refrigerated cheese tortellini
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3 cloves garlic, minced
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3 Tbsp. all-purpose flour
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1 cup vegetable broth
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1 cup skim milk
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¾ cup freshly-grated Parmesan cheese
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Salt and fresh ground pepper, to taste
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Chopped fresh rosemary or chopped fresh parsley, for garnish (optional)
Instructions
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1.
Prepare tortellini according to the directions on the package.
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2.
In the meantime, heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook one minute, stirring occasionally, until fragrant.
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3.
Add flour and whisk to combine; continue to whisk and cook for an additional minute to cook the flour. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk and bring mixture to a boil. Continue to cook for 1 to 2 minutes, or until thickened.
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4.
Stir in Parmesan cheese, salt and pepper; continue to cook and stir until the cheese is completely melted. Reduce heat to medium-low.
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5.
Drain tortellini and add them to the skillet with the sauce. Stir to combine and continue to cook until heated through; about 1 minute.
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6.
Sprinkle with fresh rosemary or fresh chopped parsley and serve.
