Tortellini Primavera with Garlic-Cream Sauce Recipe

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until the tortellini float to the top and the filling is hot 3 to 5 minutes. Drain and set aside.

Heat butter and olive oil in a large saucepan over medium-low heat. Add broccoli red bell pepper yellow bell pepper green onions and garlic; cook until crisp-tender 3 to 4 minutes. Pour in chicken broth and bring to a simmer.

Combine half-and-half and cornstarch in a bowl; add to broth mixture. Cook until sauce has slightly thickened 5 to 7 minutes. Add basil oregano and red pepper flakes and mix well.

Pour sauce over cooked tortellini and toss to coat. Top with Parmesan cheese salt and pepper.