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Cheese Tortellini in Garlic Butter Sauce

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Ingredients

Adjust Servings:

	Chicken Broth – 32 fl oz (950 ml) Or vegetable broth
	Cornstarch – 2 tbsp
	Dry Pasta – 1 lb (450 g) Frozen cheese tortellini
	Butter – 4 tbsp
	Garlic – 2 cloves
	Dried Basil – 2 tsp
	Parmesan – ¼ cup
	Basil – to taste

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Cheese Tortellini in Garlic Butter Sauce

Name: Cheese Tortellini in Garlic Butter Sauce
Total time: 15 min
Yield: 4 Servings
Ingredients: Chicken Broth: 32 fl oz (950 ml); Cornstarch: 2 tbsp; Dry Pasta: 1 lb (450 g); Butter: 4 tbsp; Garlic: 2 cloves; Dried Basil: 2 tsp; Parmesan: ¼ cup; Basil: to taste

15 min
Serves 4
Medium

Ingredients

Chicken Broth
Or vegetable broth
– 32 fl oz (950 ml)
Cornstarch – 2 tbsp
Dry Pasta
Frozen cheese tortellini
– 1 lb (450 g)
Butter – 4 tbsp
Garlic – 2 cloves
Dried Basil – 2 tsp
Parmesan – ¼ cup
Basil – to taste

Recipe

Sometimes, all you want is a quick, delicious dinner. Preferably, one with a few pantry staples. No having to go last-minute grocery shopping or waiting for your meal to cook while snacking on virtually anything edible! If you tend to find yourself in this situation often, cheese tortellini in garlic butter sauce is a dish you absolutely must add to your weeknight dinner repertoire.

Use frozen cheese tortellini and dried basil, and the cheesy, savory meal will be ready in 15 minutes. We recommend doubling the recipe because everyone is going to adore it!

Steps

1 Done	Boil cheese tortellini in 2 ½ cups broth until they float to the top (approximately 3 minutes). Drain the tortellini and set aside.
2 Done	Meanwhile, whisk together the remaining broth with cornstarch. In a large non-stick skillet, melt butter, add garlic and basil and saute for 2 minutes.
3 Done	Mix in the broth and cornstarch mixture and bring to a boil; simmer until the mixture thickens (approximately 2 minutes).
4 Done	Add the cooked tortellini to the skillet and toss to coat.
5 Done	Garnish with Parmesan and fresh basil.

Serve the cheese tortellini in garlic butter sauce as an appetizer or a side dish — either way, it's a winner!

62 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.