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Three cheese tortellini with garlic brown butter

Bertolli tortellini are almost a dinner on their own, but a browned butter sauce with fresh sage pulls them into something deeper and more satisfying. The cheese filling means you need little else, just butter and heat to make tonight happen.

Serves 2. 20 minutes, 8 at the stove.

About 260 calories a serving, 3 g protein, 2 g carbohydrate, 28 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 leaves fresh sage

From your shelf

  • 1 package (about 10 oz) Three cheese tortellini (Bertolli)

Staples

  • 4 tablespoons butter
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

  1. Fill a pot with 2 quarts water and bring to a rolling boil. Add 1 teaspoon salt, then pour in the tortellini. Stir once and cook until they float to the surface and stay there for 30 seconds, the sign they are done.
  2. Meanwhile, slice 3 garlic cloves thin and tear 4 sage leaves in half. Set a skillet over medium heat, add 4 tablespoons butter, and let it melt and foam.
  3. When the butter is foaming, add the garlic and sage. Cook, stirring often, until the butter is nutty brown and the garlic is fragrant and light gold, about 3 minutes. Do this while the tortellini finish.
  4. Drain the tortellini, reserving 1/4 cup pasta water. Pour them into the brown butter and toss gently, adding the reserved water a splash at a time until the sauce coats the pasta. Season with 1/4 teaspoon pepper and a small pinch of salt. Serve right away.

Note Swap fresh sage for dried oregano if you have it, using 1/2 teaspoon. Leftovers keep in the fridge for two days and reheat best in a skillet over low heat with a splash of water. Serve with a simple bitter green salad or roasted vegetables on the side.

On the label

THREE CHEESE TORTELLINI (PASTA [ENRICHED DURUM FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, WATER, DRIED WHOLE EGGS, TURMERIC], FILLING [RICOTTA CHEESE {PASTEURIZED MILK, WHEY, VINEGAR, SALT, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM}, BREAD CRUMBS {WHEAT FLOUR, SALT, YEAST}, SOYBEAN OIL, SALT, GARLIC POWDER, PARMESAN CHEESE {PASTEURIZED PART SKIM MILK, SALT, CHEESE CULTURES, ENZYMES}, ONION POWDER, ROMANO CHEESE {PASTEURIZED COW'S AND SHEEP'S MILK, RENNET, SALT, CHEESE CULTURE, ENZYMES}, NUTMEG, WHITE PEPPER]), SAUCE (WATER, BASIL, CREAM, EXTRA VIRGIN OLIVE OIL, PECORINO ROMANO CHEESE [SHEEP'S MILK, CHEESE CULTURE, SALT, ENZYME], WHITE WINE, SUNFLOWER OIL, PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES, NATAMYCIN {MOLD INHIBITOR}], HARD GRATING CHEESE [MILK, SALT, ENZYMES, EGG WHITE LYSOZYME {TO PRESERVE FRESHNESS}], LESS THAN 2% OF: CORN STARCH, ROMANO CHEESE FROM COW'S MILK [CULTURED PART-SKIM MILK, SALT, ENZYMES], SOYBEAN OIL, PUMPKIN SEED KERNELS, ONIONS, SALT, GARLIC, PARMESAN CHEESE FLAVOR [PARMESAN CHEESE {PASTEURIZED MILK, CULTURES, SALT, ENZYMES}, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE], MILK, DEHYDRATED GARLIC, ROMANO CHEESE FLAVOR [ROMANO CHEESE FROM COW'S MILK {PASTEURIZED MILK, CULTURES, SALT, ENZYMES}, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE], SPICES, BARLEY MALT EXTRACT, NATURAL FLAVOR, SUGAR).

Bertolli, frozen dinners & entrees, serving 369 GRM, package 13 oz/369 g. Ingredients as printed on the label.

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