Fresh pasta combines with mushrooms, peas and cheese for an easy meal.
2 (9-ounce) packages refrigerated cheese-filled tortellini
1/4 cup Land O Lakes® Butter
1 cup sliced fresh mushrooms
2 teaspoons finely chopped fresh garlic
2 cups frozen peas, thawed
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
*Substitute 7 ounces (1 1/2 cups) uncooked dried tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.
Cook tortellini according to package directions. Drain. Set aside.
Meanwhile, melt butter in 12-inch skillet until sizzling; add mushrooms and garlic. Cook over medium heat, stirring occasionally, 3-5 minutes or until tender. Stir in tortellini and peas; continue cooking 3-5 minutes or until heated through. Stir in cheese. Season with salt and pepper.
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I used a 19 oz. bag of frozen tortellini (cooked of course). This was perfect as written, and well liked by the whole family. Great for a Lenten Friday,