A simple pan sauce and fresh vegetables dress up family-favorite cheese tortellini.

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Ingredients

Directions

  • Prepare tortellini according to package directions. Drain, reserving 1/4 cup cooking water. Set aside.

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  • Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in wine, tomatoes, basil, salt, cayenne and reserved pasta water. Simmer 3 minutes or until liquid is reduced by half. Stir in remaining butter, 1 tablespoon at a time, until melted.

  • Remove from heat. Stir in tortellini and spinach until spinach is just wilted. Serve immediately. If desired, lightly sprinkle with nutmeg before serving.

Nutrition Facts

436 calories; 23 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 70 mg cholesterol; 826 mg sodium. 374 mg potassium; 39 g carbohydrates; 5 g fiber; 4 g sugar; 14 g protein; 1 g trans fatty acid; 6190 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 173 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 5 mg iron;

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