Tortellini Alfredo with Prosciutto Artichoke Hearts
Indulge in the luxurious flavors of Tortellini Alfredo with Prosciutto Artichoke Hearts, a restaurant-worthy dish that's perfect for a comforting dinner at home. This recipe combines tender cheese tortellini with a rich, homemade Alfredo sauce crafted from garlic-scented butter, heavy cream, and freshly grated Parmesan. The addition of crispy prosciutto and tender artichoke hearts adds a savory, gourmet twist that's as satisfying as it is elegant. Ready in just 35 minutes, this creamy pasta dish is finished with a sprinkle of fresh parsley for a burst of color and flavor. Ideal for family dinners or impressing guests, this recipe is a must-try for fans of Italian-inspired cuisine. Keywords: cheese tortellini, Alfredo sauce, prosciutto, artichoke hearts, creamy pasta recipe, Italian dinner ideas.
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Recipe Information
Ingredients
- 20 oz Cheese tortellini
- 4 tbsp Unsalted butter
- 2 cloves Garlic
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 oz Prosciutto
- 14 oz Artichoke hearts
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, drain, and set aside.
While the tortellini cooks, prepare the Alfredo sauce. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Gradually stir in the heavy cream. Allow the mixture to heat through, stirring occasionally (do not let it boil).
Add the grated Parmesan cheese, salt, and black pepper to the skillet. Stir until the cheese has melted and the sauce is smooth and creamy. Keep on low heat.
In a separate small skillet, heat the olive oil over medium heat. Add the prosciutto, torn into bite-sized pieces, and cook for 2-3 minutes until slightly crispy.
Add the sliced artichoke hearts to the skillet with the prosciutto, cooking for an additional 2 minutes until warmed through.
Combine the cooked tortellini with the Alfredo sauce in the large skillet, tossing to coat evenly.
Gently fold in the prosciutto and artichoke hearts, taking care not to break the tortellini.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
4588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 5515 mg | 240% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 8.2 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2088 mg | 161% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
