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5
from 1 vote
Creamy Rosemary Tomato Tortellini
It's Creamy Rosemary Tomato Tortellini, made with four cheese whole wheat tortellini, tossed in pan-roasted tomato & fresh rosemary cream sauce.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
dinner
Cuisine:
American
Servings:
2
Calories:
1171
kcal
Author:
Lyuba Brooke
Ingredients
9
oz
whole wheat
refrigerated tortellini (I used four cheese)
1 1/2
cups
cherry tomatoes
1
tbs
fresh rosemary
1/2
cup
diced onion
2
tbs
olive oil
1 1/2
cup
heavy whipping cream
1
tbs
roux: 1/2 tbsp all purpose flour and 1/2 tbsp softened butter
salt
to taste
fresh cracked pepper
to taste
Instructions
Cook the tortellini according to the package and set aside.
In a medium sauce pan, cook the onion and whole tomatoes on medium-high heat until nicely caramelized.
Add fresh rosemary and saute for a few more seconds, until aromatic.
Lower the heat to medium and slowly pour in the heavy cream. Add salt and pepper.
When the cream is heated through, whisk in the roux. Cook for about 10 minutes, stirring often.
Toss the tortellini and rosemary tomato sauce. Serve immediately.
Notes
Recipe from Lyuba @ willcookforsmiles.com
Nutrition
Calories:
1171
kcal
|
Carbohydrates:
118
g
|
Protein:
20
g
|
Fat:
83
g
|
Saturated Fat:
43
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
27
g
|
Cholesterol:
202
mg
|
Sodium:
743
mg
|
Potassium:
482
mg
|
Fiber:
14
g
|
Sugar:
14
g
|
Vitamin A:
3200
IU
|
Vitamin C:
55
mg
|
Calcium:
143
mg
|
Iron:
10
mg