Tortellini with Brown Butter and Sage
One of our favorite vegetarian dishes, this brown butter pasta meal can be thrown together in about 15 minutes. (Brown butter is butter that has been cooked over medium-low heat until it turns a deep amber color.) This recipe is simple, light, and very convenient.
- 18 to 24 oz. package refrigerated Cheese Tortellini
- 6 Tablespoons Challenge European Style Butter
- 36 fresh sage leaves
- ½ cup freshly grated Parmesan cheese (plus additional for serving)
- salt and pepper to taste
Cook pasta according to package directions and drain.
Melt butter in a large skillet over medium-low heat. Add sage leaves and cook, stirring constantly until butter turns a deep amber color (do not burn). Remove sage leaves and set them aside on a paper towel.
Add pasta to the brown butter and stir to coat. Stir in Parmesan cheese. (Add a tablespoon or two of water or chicken broth if the pasta seems dry.)
Place in a serving dish. Crumble fried sage leaves over the top, reserving a couple whole leaves for garnish. Serve with additional grated Parmesan available for adding to individual portions.