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Broccoli and Tortellini Alfredo

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By Betty Crocker Kitchens
Updated Dec 26, 2017
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Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

More About This Recipe

  • This Broccoli and Tortellini Alfredo recipe is one of the easiest pastas you’ll ever make. It takes just 20 minutes, four ingredients and three steps to get dinner on the table. And don’t let that short ingredient list fool you, the combination of cheese-stuffed tortellini, broccoli and cheese makes for a flavorful dish that will definitely fill you up. Got a picky eater to please or need a few more options? Don’t worry, Betty’s got plenty more tortellini recipes for you to explore, plus tips for buying, storing and cooking pasta.

Broccoli and Tortellini Alfredo

  • Prep Time 20 min
  • Total 20 min
  • Servings 5
  • Ingredients 4
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Ingredients

  • 2 3/4 cups frozen broccoli florets
  • 1 bag (19 oz) frozen cheese-filled tortellini
  • 1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
  • 1/4 cup shredded Parmesan cheese (1 oz)

Instructions

  • Step 
    1
    Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
  • Step 
    2
    Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
  • Step 
    3
    Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Nutrition

420 Calories
26g Total Fat
17g Protein
29g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
16g
78%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
360mg
15%
Potassium
230mg
7%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
13%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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