Cheese Tortellini in Tomato Alfredo with Broccoli and Mushrooms.

NOTE:  This dish is a fabulous way to show off the tender tortellini bathed in a creamy tomato alfredo.  So much to love in this dish!

Ingredients:

  • ½ stick butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups broccoli florets
  • 2 cups button mushrooms, sliced
  • 5 cloves garlic, finely chopped
  • 1 (15-ounce) can diced tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried basil leaves
  •  1(20-ounce) package 5-cheese  tortellini
  •  2 teaspoons sea salt
  • 1(8-ounce) can tomato sauce
  • 4 cups heavy cream
  • 3 cups grated Parmesan cheese
  • Sprinkle of sea salt
  • Parmesan cheese
  • Coarse ground pepper
                                   
Cuisine: Italian
Yield: 10 to 12
Rating:
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Instructions:

  1. Place a large pot of water on the stove; add the salt and bring to a boil.
 
  1. In a large skillet, melt the butter and add the olive oil.  Toss in the broccoli florets, mushrooms and garlic.  Stir-fry the vegetables with the garlic for about 5 minutes; keeping the vegetables crisp tender.
 
  1. Add the diced tomatoes, salt, pepper, crushed red pepper flakes and basil; continue to gently cook the vegetables on low heat, about another 5 minutes, or until the tomatoes are heated through. While the vegetables are gently simmering, place the tortellini in the boiling water.  Let the tortellini cook only for about 3 minutes.  Gently remove the tortellini with a slotted spoon and add them to the vegetables.  Stir the tortellini in with the vegetables and add the small can of tomato sauce.  Bring the mixture back to gentle boil.
 
  1. Add the cream, and as it begins to heat through, slowly add the cheese a little at a time stirring constantly. When all the cheese has been stirred in, let the mixture cook together for another 6 to 8 minutes.  Sprinkle of sea salt over the sauce.   Serve in individual bowls, and garnish with Parmesan cheese and coarse black pepper.
 
  1. Yield 8 to 10 servings.