Tortellini alla Panna

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Boil water in a large pot and add salt.

Cook tortellini in boiling water until al dente, about 3-5 minutes.

Drain tortellini and set aside, reserving a small amount of pasta water.

In a large skillet, melt butter over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Pour in heavy cream and bring to a gentle simmer.

Stir in grated parmesan cheese until melted and smooth.

Add cooked tortellini to the skillet, tossing to coat in the sauce.

Incorporate diced ham and peas, cooking until heated through, about 2-3 minutes.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with black pepper and salt to taste.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens