Ingredients
Scale
- 1 package (9 oz) of cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with basil and oregano
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of water to a boil, add salt, and cook the cheese tortellini until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in diced tomatoes with their juice, stir, and simmer for 5 minutes to meld flavors.
- Lower the heat and incorporate heavy cream, stirring to combine. Let simmer for 2-3 minutes until the sauce thickens.
- Stir in grated Parmesan cheese, salt, and pepper, adjusting seasonings to taste.
- Add the cooked tortellini to the sauce and toss to coat evenly. Let simmer for another minute to meld flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium heat, adding a splash of cream or water if needed.
- For a dairy-free version, substitute heavy cream with coconut milk and vegan cheese options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 470 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 80 mg