Garlic Butter Cheese Tortellini
Refrigerated cheese tortellini tossed in garlic butter with Parmesan and parsley.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini fresh, not dried
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup shredded Parmesan cheese
- 1 tbsp fresh or dried parsley
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the tortellini in salted water until they float, about 4 to 5 minutes.
- Melt. Melt the butter in a large skillet over medium heat.
- Garlic. Add the garlic and cook about 1 minute until fragrant.
- Toss. Drain the tortellini and toss them in the garlic butter.
- Finish. Top with Parmesan and parsley, and broil 2 minutes if you like.
Notes
Substitutions: Spinach or sausage tortellini replace the cheese tortellini.
Tips: Do not overcook the tortellini.
Storage: Refrigerate for up to 3 days and reheat with water to 165 F.
Nutrition is calculated for one serving.