1 1/4 lb Cheese tortellini, cooked
Fresh parsley, chopped
Fresh Parmesan, grated
For Tomato Basil Cream Sauce:
1/4 cup Olive oil
2 large Cloves; garlic, minced
2 cup Plum tomatoes, peel, crush, drain
1 Chicken bouillon cube, mash
4 tsp basil, Dried
2 tsp Fresh parsley, chopped
1/4 tsp Black pepper
2 cup Heavy cream
4 tbsp Fresh parmesan, grated
Cut tomatoes into chunky pieces.
Blend bouillon with basil, parsley and pepper into the tomatoes.
In a non-aluminum skillet, sauté the garlic in olive oil. Add the rest of the sauce ingredients and bring just to a simmer.
When sauce is hot, add the cream and bring to a slow boil and add the hot tomato sauce and cheese.
Stir well and blend the tortellini into the pan of tomato basil cream sauce.
Serve topped with parsley and cheese.
Sugar: 5g
:
Calcium: 237mg
Calories: 678kcal
Carbohydrates: 47g
Cholesterol: 147mg
Fat: 48g
Fiber: 5g
Iron: 3mg
Potassium: 246mg
Protein: 18g
Saturated Fat: 23g
Sodium: 657mg
Vitamin A: 1919IU
Vitamin C: 12mg
