Vegetable Tortellini Alfredo
DISCLAIMER: This is one of my more fattening recipes. If your dietary needs require you to monitor fat content, back away – this recipe is high in Total Fat and Saturated Fat. For most people, natural fats are part of a healthy diet. That said, this recipe is delicious and can be a healthier alternative to traditional Chicken Alfredo dishes which can be loaded with processing chemicals. Furthermore, this recipe is loaded with veggies as a perfect offset to the richness of the creams and cheeses.
Vegetable Tortellini Alfredo:
4 cups of tortellini, measured dry (not from the refrigerated or frozen section)
2 medium heads of broccoli, washed and cut up
2 medium green peppers, washed and cut into 2″ long slices
1/2 of a red onion cut into 2″ long slices
2 carrots, washed and cut into thin sticks 2″ long
Ingredients for sauce (See below)
Boil tortellini until tender, about 15 minutes. Meanwhile, steam vegetables in a steamer until tender (if you don’t have a steamer, you can boil them). Prepare sauce recipe given below. When vegetables and noodles are done, combine everything into a large pot including sauce and keep on warm, stirring occasionally, until ready to serve.
1 1/2 cups heavy whipping cream
3 tablespoons of butter
3/4 cup fresh grated Parmesan cheese
1 heaping tablespoon of minced garlic
1/2 teaspoon oregano
1/2 teaspoon parsley
Salt and Pepper to taste (or about 1/4 teaspoon of each)
Melt butter in a saucepan over medium heat. As soon as butter is melted, add heavy cream while constantly stirring. Add garlic. Add cheese little by little, stirring the whole time. Add seasonings. Keep stirring until sauce thickens to desired consistency. If extra sauce is desired after sauce has been mixed with pasta, re-use saucepan to heat 1/2 cup of milk. When milk is hot, add directly to pasta/sauce mixture and stir.
Serving Size 1/8 of recipe (see picture for approximate serving size); Calories 506; Total Fat 30.9 g; Saturated Fat 17.6 g; Cholesterol 119 mg; Sodium 944 mg; Potassium 196.2 mg; Total Carbohydrates 45 g; Dietary Fiber 1.24 g; Sugars 4 g; Protein 15.3 g.
Vitamin A 108 % Daily Value; Vitamin B-6 3.9 %; Vitamin C 115 % DV; Vitamin D 7 % DV; Vitamin E 2.6 % DV; Calcium 20.9 % DV; Copper 1.3 % DV; Folate 2.3 % DV; Iron 11.6 % DV; Magnesium 2.0 % DV; Manganese 3.1 % DV; Niacin 1.5 % DV; Pantothenic Acid 2.2 % DV; Phosphorus 4.4 % DV; Riboflavin 4.2 % DV; Thiamin 2.3 % DV; Zinc 1.4% DV.
Clean Eating Notes:
Read the labels when you’re shopping for tortellini to make sure you can pronounce all the ingredients. I get mine at Trader Joe’s (the pesto/cheese filled variety) and so I don’t worry about artificial ingredients.
Do not use the Parmesan cheese that comes in the plastic container. First of all, it will not work well for this recipe. Second, most of the time it contains Cellulose Powder and Potassium Sorbate, even if it says “100% real cheese! No fillers!” You can find my cheese rant at the bottom of this page in the Clean Eating Notes section.
While this recipe is high in fat and sodium, I chose to include it because we all have days where we need comfort foods. Comfort foods don’t have to wreck your clean lifestyle. This recipe may be high-fat, but it’s also low/no chemical (depending on the quality of ingredients you pick out).
If you’re looking at buying a steamer, this stainless steamer set has good reviews.