August Recipes

Tortellini Alfredo with Onion Brats and Spinach

30 Minutes Or Less Badge
Bowl of Cheesy Beer Bratwurst and Corn Chowder
Hands On:
10 minutes
Total Time:
30 minutes
Serves:
4

Ingredients

  • 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 cup dry white wine, such as Chardonnay
  • 1 tbsp Hy-Vee Dijon mustard
  • 1 (12.5-oz.) jar Gustare Vita Alfredo sauce
  • 3 cups Full Circle Market organic baby spinach, lightly packed
  • ½ cup Soiree shredded Parmesan cheese, plus additional for garnish
  • Fresh basil leaves, for garnish
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Preparation

1
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.
2
Heat olive oil in a large skillet over medium heat. Add ½ teaspoon crushed red pepper; cook 30 seconds. Add bratwursts to skillet. Cook 6 to 9 minutes or until browned, 165°, stirring to break bratwursts into large crumbles. Transfer crumbles to a bowl using a slotted spoon.
3
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.
4
Stir in tortellini, bratwurst crumbles, spinach, and ½ cup Parmesan cheese; heat through. Garnish with basil and additional crushed red pepper and Parmesan cheese, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:920
% Daily Value*
Total Fat: 43g 55%
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 1590mg 69%
Total Carbohydrate: 66g 24%
Dietary Fiber: 4g 14%
Sugars: 9g 18%
Protein: 32g 64%

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