Bring a large pot of lightly salted water to a boil. Add frozen tortellini. Cook, uncovered, 5 minutes or until al dente. Drain pasta; keep warm and set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pasta with alfredo sauce is the ultimate comfort dish. Take it to the next level by cooking a savory bowl of Tortellini Alfredo with Brats and Spinach using Hy-Vee onion brats.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (19-oz.) pkg. Hy-Vee Select cheese tortellini | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ½ tsp. Hy-Vee crushed red pepper, plus additional for garnish | ||
| 3 Hy-Vee skinless onion bratwursts | ||
| 1 c. dry white wine, such as Chardonnay | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 (12.5-oz.) jar Gustare Vita Alfredo sauce | ||
| 3 c. Full Circle Market organic baby spinach, lightly packed | ||
| ½ c. Soiree shredded Parmesan cheese, plus additional for garnish | ||
| Fresh basil leaves, for garnish |
Things To Grab
- Large pot
- Colander
- Large skillet
- Meat thermometer
- Large bowl
Directions
Heat olive oil in a large skillet over medium heat. Add 1/2 teaspoon crushed red pepper; cook 30 seconds. Add bratwursts to skillet. Cook 6 to 9 minutes or until browned, 165 degrees, stirring to break bratwursts into large crumbles. Transfer crumbles to a bowl using a slotted spoon.
Stir white wine and mustard into skillet with drippings. Cook over medium heat, scraping browned bits from bottom of skillet. Simmer 3 minutes. Stir in Alfredo sauce; gently simmer 3 to 4 minutes or until slightly thickened, stirring frequently.
Stir in tortellini, bratwurst crumbles, spinach, and 1/2 cup Parmesan cheese; heat through. Garnish with basil and additional crushed red pepper and Parmesan cheese, if desired.
Nutrition facts
Servings
920 Calories per serving
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 85mg
- Sodium: 1590mg
- Total Carbohydrates: 66g
- Protein: 32g
Daily Values
0%
Iron 20%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 8%