Ingredients
Scale
- 1 pound cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until slightly softened.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked tortellini to the sauce, toss to coat evenly, and season with salt and pepper.
- Garnish with fresh basil leaves and serve immediately.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan cheese.
- You can add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg