Tortellini with Broccoli In a Creamy Lemon Sauce
This super creamy and delicious three Cheese Tortellini pasta dish can be made in 15-20 minutes. I like using Three Cheese Tortellini, that I bought from Angelo’s bakery which is the local Italian market in my neighborhood, but you can use what ever pasta you like. It pairs well with the fresh broccoli and lemons; however, you can use mushrooms, asparagus the possibilities are endless when it comes to pasta. Save this dish, for your busy weeknight family dinners.
Ingredients
- 1 pkg (350grams) Three Cheese Tortellini
- 1 tablespoon fresh lemon juice
- 2 cups fresh broccoli, washed, trimmed & cut into 1
- 1 Tablespoon Extra Virgin olive oil
- 2 ½ cups 2% milk
- 1 cup of heavy cream
- 2 Tablespoon cornstarch
- 2 cloves garlic, diced
- small pinch of ground nutmeg
- ¼ tsp pepper
- ½ tsp sea salt
- 1/2 cup fresh grated Parmesan
Instructions
- In a small bowl, whisk together cornstarch and milk. Set aside.
- In a large stock pot, bring 6 cups of water to a gentle boil, add desired amount of salt (2 teaspoons) and Cook tortellini according to package directions, then drain.
- In a large sauté pan, heat olive oil over medium heat and sauté garlic until light golden brown, add broccoli and cook for 2 minutes, stirring occasionally.
- Slowly pour 1/2 of the milk mixture into pot, whisking constantly. Let cook until slightly thickened, sprinkle in nutmeg, salt and pepper; stir. Repeat with remaining milk mixture and keeping stirring sauce until its thick and bubbly.
- Add lemon juice and freshly grated Parmesan** ( and mix for 30 seconds. Gently mix in cooked pasta until fully coated with the sauce.
- Once plated you can top with a little freshly grated Parmesan cheese or a tiny bit of red chili flakes, if desired. Enjoy!
