TRT: Cheesy Tortelloni with Veggies
Source of Recipe
Redbook Magazine
Recipe Introduction
Tortelloni are similar to tortellini except they are slightly larger. This dish is very easy and a wonderful weeknight dish that cooks up very quickly and requires little preparation. /jmp
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 garlic clove -- chopped
3/4 pound crimini mushrooms -- thickly sliced
-- (about 4 cups)
1/2 pound zucchini -- quartered lengthwise
-- and sliced
1/2 pound yellow summer squash -- quartered lengthwise
-- and sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper -- freshly ground
1 pound fresh cheese tortelloni
or
1 pound frozen cheese tortelloni
1/3 cup Parmesan cheese -- grated
2 tablespoons chives -- snipped
Bring a large pot of salted water to a boil.
Heat olive oil and butter in a large deep skilet over medium-high heat. Add garlic and saute until translucent about 1 minute. Add mushrooms and saute 5 minutes or until golden brown. Add squash, kosher salt, and black pepper and continue to saute 3 to 4 minutes until just tender. Cover and keep warm.
Meanwhile add tortelloni to boiling water, stir well, and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain pasta. Toss tortelloni into mushroom sauce, adding some of the reserved cooking water to make a light sauce. Stir in Parmesan cheese and chives.
Judi's note: Do not cook garlic too long as it will get too brown and become bitter. After 50 or 60 seconds make sure you add the mushrooms to prevent the garlic getting too done.
Makes 4 servings
Categories: Pasta
Recipe typed for you by Judi Mae Phelps.
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