Ingredients
Scale
For the Sauce and Pasta:
- 1 lb cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Garnish:
- Fresh basil leaves (optional)
- Extra Parmesan cheese, for serving
Instructions
Step 1: Cook the Tortellini
- Boil the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-4 minutes for fresh or 8-10 minutes for frozen. Once done, drain and set aside, reserving a small cup of pasta water for later.
Step 2: Prepare the Sauce
- Sauté Garlic: While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Tomatoes: Toss in the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and release their juices. Stir occasionally to avoid burning.
- Create the Cream Sauce: Pour in the heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
- Add Parmesan: Stir in the grated Parmesan cheese, allowing it to melt and incorporate into the sauce. Add salt and pepper to taste.
Step 3: Combine and Serve
- Mix Tortellini with Sauce: Add the cooked tortellini to the skillet, gently tossing to coat in the creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to loosen it up.
- Garnish and Serve: Transfer the creamy tortellini to serving plates and garnish with fresh basil leaves and extra Parmesan, if desired.
- Prep Time: 10 min.
- Cook Time: 20 min.
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g