Tortellini in a Pink Alfredo Sauce

• 16 ounces, weight Tortellini, Either Fresh Or Dried
• 3 cups Broccoli Florets, Cut Into Bite Sized Pieces
• 1 teaspoon Olive Oil
• 8 ounces, weight Mushrooms, Sliced
• 1 pint Heavy Cream
• 2 Tablespoons Tomato Paste
• 1 cup Grated Parmesan Cheese
• 4 slices Prosciutto, Cut Or Torn Into Small Pieces
• 1/4 cups Sun-dried Tomatoes, Sliced Into Julienned Strips
• Shredded Parmesan Cheese And Prosciutto For Garnish (optional)

1. In a large pot of boiling water, cook the tortellini according to package directions.
2. During the last 3 minutes, add the broccoli.
3. Drain and set aside in the pot that you cooked it in.
4. In a frying pan over medium-heat, add the olive oil.
5. When oil is hot add the mushrooms and saute until they are a little brown, approximately 4-5 minutes.
6. Remove mushrooms from pan and put them with the tortellini and broccoli.
7. In a large pot over medium heat, bring the heavy cream to a gentle simmer.
8. Reduce heat and add the tomato paste.
9. Whisk to combine.
10. Add Parmesan cheese and stir to combine.
11. Bring to a simmer and remove from heat.
12. Add the tortellini, broccoli, mushrooms, prosciutto and sun-dried tomatoes into the Parmesan cream mixture.
13. Stir gently to combine.
14. Serve with optional garnishes.

weight tortellini, broccoli, olive oil, weight mushrooms, heavy cream, tomato paste, parmesan cheese, tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/tortellini-in-a-pink-alfredo-sauce/ (may not work)