Tortellini in a Pink Alfredo Sauce

Source:  http://www.misoginger.com/tortellini-in-a-pink-alfredo-sauce/
PointsPlus: 4 servings @ 24 points each
Drew’s Rating: 2.5/5
Sara’s Rating: 2

Modifications:  I used eggplant instead of mushrooms and leftover ham steaks for the Prosciutto

Notes:  So pretty low rating on this and I will take the blame.  I subbed eggplant for the mushrooms since Sara despises them.  I didn’t cook them long enough and they were underdone; I should have tasted them and I didn’t.  The recipe calls for the mushrooms to be sautéed for 4-5 minutes and I think I cooked the eggplant for 6.  I should have gone for 9-10.  I also subbed the left over, diced up ham steaks for the Prosciutto.  I think this part worked.  The taste was good, I always cringe at cooking Prosciutto because I think it ruins it, and using leftovers is always a good thing.  Lastly, I seasoned with salt & pepper only when everything was mixed together which left some bites too seasoned and others bland.  While it is important to do a final seasoning, I should have seasoned the sauce to taste to get it 95% of the way there and just adding a little, if necessary, at the end.  Another thing I would change is I would add the broccoli to the cooking tortellini for the last 2-3 minutes; it was OK but tasted just a little to raw to me and I think a couple minutes in the boiling water would make them much tastier.  All that being said I would try this recipe again with the changes I have noted.  Another change I would try is tofu instead of the mushrooms.  I don’t think it’s a bad recipe – I think I just made it poorly.

Sara's Comments: Felt like too much going on. Not sure the flavors really went well together, with the broccoli, tomatoes, ham, and cream sauce.