From the Cook
From the Cook
From the Cook
1/4
Three Cheese Tortellini Alfredo
Instructions
1
|
Cook tortellini in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
|
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3
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Pour in heavy cream and bring to a gentle simmer. Season with salt and black pepper.
4
|
Add Parmesan, Asiago, and Romano cheeses. Stir continuously until the sauce is smooth and fully melted.
5
|
Toss in the cooked tortellini and reserved pasta water. Stir until well coated and creamy.
6
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Top with extra Parmesan and serve warm.
My Calorie Intake
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Tips & Tricks (5)
- Cheese Melting Magic 🧀Grate the Asiago, Parmesan, and Romano cheeses freshly and at room temperature to ensure smooth, even melting and prevent clumping in the sauce.
- Pasta Water Gold 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that clings perfectly to the tortellini.
- Garlic Infusion Technique 🧄Gently sauté minced garlic in butter at a low temperature to release its flavor without burning, which can make the sauce bitter.
- Al Dente Perfection 🍝Cook tortellini just until they float to the surface and have a slight resistance when bitten - this ensures they won't become mushy when mixed with the hot sauce.
- Cheese Layering Trick 🌈Add cheeses gradually and off the heat, stirring constantly to create a smooth, velvety sauce without separating or becoming grainy.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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