Ingredients
2 cups heavy whipping cream1 cup fresh broccoli florets2 packages (9 ounces each) refrigerated cheese tortellini2-1/2 cups shredded Parmesan cheese, divided1/4 teaspoon coarsely ground pepper2 teaspoons minced fresh parsley
Preparation
In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally.
Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.
