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Rich sauce jazzes up tortellini, vegetables

This is one of those indulgent recipes I prepare only once or twice a year. The rich Alfredo-style sauce is one of my and my husband's favorites. Here it is paired with fresh vegetables and cheese tortellini for a meatless dinner. You could easily swap out the vegetables here for whatever is in season or what you have on hand. If I'd had some on hand I would have added some halved cherry tomatoes and yellow squash.

I like to start the sauce while the water is heating for the vegetables and pasta.

Cheese Tortellini Vegetable Alfredo

1/2 pound fresh green beans OR asparagus, trimmed and cut into 1-inch pieces

1 cup frozen corn kernels

4 cups frozen cheese tortellini

4 tablespoons butter

3/4 cup heavy cream

1 1/4 ounces freshly grated parmesan cheese

Generous pinch garlic powder

Salt and ground black pepper

Freshly grated nutmeg

1 roasted red bell pepper, cut into 1-inch pieces (see note)

Bring a large pot of salted water to a boil. Add the green beans and corn and boil until beans are just tender, about 3 minutes. Using a slotted spoon transfer beans and corn to a colander and drain well. Add the tortellini to the boiling water and cook until tender; drain.

Meanwhile, in a shallow saucepan, combine the butter and heavy cream and cook over medium-low heat, until butter is completely melted. Whisk in parmesan cheese, whisking until smooth. Bring to a simmer and simmer gently for 5 minutes. Season to taste with garlic powder, salt, pepper and nutmeg.

In a large bowl, combine the drained tortellini, green beans, corn and roasted pepper and gently toss to combine. Add sauce and gently mix to coat.

Makes 4 servings.

Note: I prefer to roast my own, but a jarred pepper works well too. Just be sure to thoroughly dry the pepper before cutting it and adding it to the mix.

Food on 05/20/2015

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