Browned Butter Three Cheese Tortellini And Broccoli Recipes

TORTELLINI WITH BROCCOLINI

Steps:

• In a deep large skillet bring 1 to 2 inches water to boiling. Add tortellini; cook 7 to 8 minutes or until tender, stirring occasionally. Stir in broccolini; cook 1 to 2 minutes or until broccolini is crisp-tender. Drain in colander. Return tortellini and broccoli to skillet.
• Stir the next five ingredients (through crushed red pepper) into pasta mixture. Heat through. Sprinkle with remaining ingredients.

BROWNED BUTTER THREE-CHEESE TORTELLINI AND BROCCOLI

Steps:

• In 4-quart Dutch oven, cook and drain tortellini as directed on package; cover to keep warm.
• Meanwhile, microwave broccoli as directed on package.
• In same Dutch oven, melt butter over medium-high heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat.
• Stir sage, garlic, lemon peel and salt into browned butter. Gently fold in cooked tortellini and broccoli.

TORTELLINI WITH SAGE BROWN BUTTER

Steps:

• In a large pot of boiling salted water, cook 1 pound cheese tortellini (fresh or frozen), according to package instructions; drain.
• Meanwhile, in a small skillet over medium heat, melt 2 tablespoons butter until light brown in color, with a nutty smell, 1 to 2 minutes.
• Remove pan from heat. Add 16 fresh sage leaves, thinly sliced; fry (off heat) until crispy, about 1 minute.
• Gently toss tortellini with brown-butter mixture. Season with coarse salt and ground pepper.