Ingredients
Scale
- 12 ounces cheese tortellini
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the cheese tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Continue cooking the butter until it turns golden brown and has a nutty aroma, about 5-7 minutes.
- Add the minced garlic to the browned butter and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini to the skillet, tossing gently to coat the pasta in the creamy sauce.
- Remove from heat and stir in the fresh basil. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Feel free to add vegetables such as spinach or peas for extra nutrition.
- If you prefer a bit more heat, increase the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 20 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 100 milligrams