Garlic Parmesan Tortellini Recipe

Garlic Parmesan Cheese Tortellini Butter Your Biscuit

WEBAug 3, 2017 · Add butter, and garlic and cook 1-2 minutes Whisk in flour and cook another minute. Add in half n half, whisk until combined, and …

1. Cook tortellini according to pkg directions, drain and set aside
2. In a large skillet cook bacon until crispy, remove and on a paper towel
3. In same skillet add asparagus and saute until tender, about 5-6 minutes. Remove from skillet and set aside.
4. Add butter, and garlic and cook 1-2 minutes Whisk in flour and cook another minute. Add in cream and milk, whisk until combined and reduce heat to medium, bring to a low simmer. Add in Parmesan and stir until melted.

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Tortellini in Parmesan Cream Sauce with Spinach and …

WEBMar 21, 2016 · Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and …

Rating: 4.4/5(133)
1. Boil the tortellini according the package directions.
2. While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
3. Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.

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Cheese Tortellini in Garlic Butter Sauce Culinary Hill

WEBSep 29, 2023 · In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes. Add broth …

1. In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

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