Creamy Stovetop Cheese Tortellini
Cheesy tortellini tossed in a creamy garlic and herb sauce is an easy-to-make recipe that will complement any meal! Whether served as a hearty main dish or a side for steak, chicken, or pork, Creamy Stovetop Cheese Tortellini is always a favorite.
Servings: 4 servings
Calories: 340kcal
Equipment
Ingredients
- 1 10-ounce package cheese tortellini
- 2 tablespoons butter
- 2 cloves minced garlic
- ¼ teaspoon dried thyme
- ½ teaspoon fresh chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- ½ cup half-and-half
- ¼ cup grated Parmesan cheese
- 1 teaspoon grated Parmesan cheese for garnish
- 1 teaspoon chopped parsley for garnish
Instructions
- Cook tortellini in a pot of salted boiling water until al dente. Save 1 cup of pasta water. Drain and place back in pot to keep warm.
- Melt butter in a skillet over medium-high heat. Add garlic, dried thyme, salt, pepper and parsley. Cook for 1 minute.
- Add in Parmesan cheese and half-and-half. Stir sauce until combined, then add cooked tortellini. Gently stir in pasta. Reduce to a simmer and add pasta water 1 to 2 tablespoons at a time to bring the sauce together.
- Once the sauce has thickened, spoon the cheese pasta into a serving bowl, sprinkle on Parmesan cheese and fresh parsley then serve.
Notes
- Cook the tortellini, al dente, meaning firm when bitten. The pasta will continue to cook in the sauce, so you don't want it overdone.
- Make sure to save the pasta water to use in making the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a tablespoon or two of water or milk to loosen the sauce.
Nutrition
Calories: 340kcal | Carbohydrates: 33g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 775mg | Potassium: 62mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg