Tortellini and Sugar Snap Peas with Alfredo Sauce
Tortellini are stuffed pasta squares, folded and formed into rings. Fresh tortellini is plumper and more filling, and it cooks faster. This tasty vegetarian meal tops tortellini with Alfredo sauce.
Preparation time: 10 to 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 tablespoon salt
2 packages (9 ounces each) cheese-filled tortellini
4 cups sugar snap peas, 8 to 9 ounces, well rinsed
1 cup half-and-half
1/4 cup butter
1/4 cup grated Parmesan cheese
2 tablespoons fresh chives
1/4 teaspoon pepper
Bring a large pot of water to a boil and then add the salt.
Add the tortellini and sugar snap peas.
Cook 5 minutes or until the tortellini are tender and float.
Drain the tortellini and sugar snap peas well and return them to the pot.
Mince the chives.
Add the half-and-half, butter, cheese, chives, and pepper to the pot.
Cook over medium heat for 3 to 5 minutes.
You want the half-and-half to thicken slightly and coat the tortellini.
Tip: You can substitute 1 1/2 cups of already-prepared Alfredo sauce for the half-and-half, butter, and cheese. Include the fresh chives for color and flavor.
Per serving: Calories 541 (From fat 236); Fat 26g (Saturated 15g); Cholesterol 77mg; Sodium 716mg; Carbohydrate 58g (Dietary fiber 9g); Protein 22g.