Lighter Mushroom Tortellini Alfredo recipe
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Ingredients
- 1 (9 ounce) package refrigerated tortellini ½ cup sliced portobello mushrooms 2 cloves garlic, minced 3 tablespoons butter ½ cup evaporated fat-free milk ¾ cup freshly grated Parmesan cheese 1 pinch ground black pepper
Nutrition Info
- 496.8 caloriescarbohydrate: 46.9 gcholesterol: 87.3 mgfat: 24.9 gfiber: 2.5 gprotein: 23.4 gsaturatedFat: 14.6 gservingSize: -sodium: 759.1 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Lighter Mushroom Tortellini Alfredo
Directions
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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, 2 to 3 minutes.
Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.