* 6 Servings
* Prep/Total Time: 25 min.
Ingredients
* 2 cups heavy whipping cream
* 1 cup fresh broccoli florets
* 2 packages (9 ounces each) refrigerated cheese tortellini
* 2-1/2 cups shredded Parmesan cheese, divided
* 1/4 teaspoon coarsely ground pepper
* 2 teaspoons minced fresh parsley
Directions
* In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
* Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until cheese is melted and mixture is thickened, stirring occasionally.
* Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Yield: 6 servings.
Nutrition Facts: 1 cup equals 678 calories, 46 g fat (28 g saturated fat), 169 mg cholesterol, 914 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.
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