Cheese Tortellini in Garlic Butter Sauce #dinner #pasta

Regardless of whether you need a hot canapé for a gathering or a delicious, encouraging weeknight dinner alternative, twofold the cluster since everybody is going to cherish it! Utilize refrigerated or solidified cheddar tortellini; in any case, it's prepared in a short time or less!

Despite the fact that I ordinarily buy low-sodium chicken soup and unsalted spread, this specific recipe tasted a little off when I tried with those fixings. In this way, right now I don't suggest the low-sodium alternatives. On the off chance that that is the thing that you have, simply add somewhat salt to the completed dish until it tastes great.

Tortellini and tortelloni have a similar fundamental shape. Be that as it may, tortellini are littler (for the most part around 2 grams each by weight) and tortelloni are bigger (by and large around 5 grams each by weight). The two tortellini and tortelloni are regularly loaded up with cheddar or vegetable fillings. Tortellini could also be loaded up with a meat blend, yet tortelloni are less inclined to have a meat filling.

A simple, flavorful recipe for Cheddar Tortellini in garlic spread sauce. Regardless of whether you need a hot canapé for a gathering or a scrumptious, encouraging weeknight supper choice, twofold the group since everybody is going to cherish it!

INGREDIENTS

• 32 ounces chicken broth or vegetable broth, divided
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen cheese tortellini (see notes)
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1/4 cup Parmesan cheese for garnish

INSTRUCTIONS

1. In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
4. Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.

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