Tortellini with Mushroom and Garlic Sauce
| Tortellini with Mushroom and Garlic Sauce |
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| 2 |
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packages (9 ounces each) cheese-filled tortellini |
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| 2 Tbs |
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olive oil |
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| 1 lb |
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fresh white mushrooms, sliced (about 5 cups) |
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| 1 tsp |
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minced garlic |
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| 1 |
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package (10 ounces) frozen green peas in butter sauce, slightly defrosted |
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| 1 |
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jar (7 ounces) roasted red peppers, diced |
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| 3/4 tsp |
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salt |
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| 1/8 tsp |
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ground black pepper |
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| 1/4 cup |
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grated Parmesan cheese |
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| 1 |
Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes. |
| 2 |
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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528.76 |
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| Calories From Fat (30%) |
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156.43 |
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% Daily Value |
| Total Fat 17.46g |
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27% |
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| Saturated Fat 5.88g |
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29% |
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| Cholesterol 93.09mg |
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31% |
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| Sodium 1278.50mg |
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53% |
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| Potassium 406.40mg |
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12% |
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| Carbohydrates 66.28g |
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22% |
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| Dietary Fiber 17.23g |
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69% |
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| Sugar 2.17g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 49.05g |
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| Protein 27.49g |
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55% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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| Recipe Source |
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Source: The Mushroom Council
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