Parmesan Tortellini Alfredo
Ingredients
- 4 Tbsp. unsalted butter
- 1 Tbsp. minced garlic
- 1 1/2 cup heavy cream
- 6 oz. BelGioioso Parmesan cheese, shredded
- 2 cups fresh spinach leaves
- 10 oz. fresh tortellini pasta, cooked al dente
Directions
In a large, deep sauté pan, heat butter and garlic over medium high heat.
Add heavy cream and heat until boiling. Remove pan from heat source and add a total of 4 oz. of shredded BelGioioso Parmesan, in small amounts while stirring constantly until cheese is melted.
Add the fresh spinach and cooked pasta and return pan to heat. Combine ingredients and heat until spinach is wilted and pasta is heated. Garnish with remaining shredded Parmesan and serve immediately.