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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Broccoli Alfredo Tortellini Recipe

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This recipe for Broccoli Alfredo Tortellini, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Trina Abraham


4 c. frozen or fresh broccoli florets
12 oz. cheese tortellini
1 T. butter
2 T. butter; separated
3 cloves garlic; minced
1 T. flour
salt and pepper to taste
2 c. and
1 c. grated parmesan cheese
1 T. fresh parsley; chopped
c. reserved pasta water

1. Steam broccoli until tender; set aside. Cook tortellini according to package and reserve 1/2 c. cooking water to set aside. Toss tortellini with 1 T. butter.
2. Line up all of your ingredients for the sauce because it moves quickly from here! In a large skillet, melt 2 T. butter over med-low heat.
3. Add garlic, salt and pepper; stir often and cook about 2 minutes. Whisk in flour and cook another 2 minutes.
4. Slowly whisk in and and bring heat to med-high. Bring to simmer; stirring often.
5. Once it simmers, stir in half of the reserved pasta water and parmesan cheese. Cook another minute.
6. Turn heat to low. Add broccoli, tortellini parsley, salt and pepper. Slowly stir.
7. Once this thickens, remove from heat and serve.
* If the sauce is too thick, add more of the pasta water to thin it.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I made this recipe for Em one night because she loves a good Alfredo sauce! I have ended up using just the sauce for other pasta nights. It's a really good and easy Alfredo sauce!




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