Mushroom-Sage Tortellini
Ingredients
- 1 (9-oz) pkg refrigerated cheese tortellini (preferably whole wheat)
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ¼ tsp kosher salt
- ¼ tsp freshly ground pepper
- 2 tsp olive oil
- 1 Tbsp butter
- 2 tsp sliced fresh sage
- ¼ cup freshly grated Asiago cheese (or use Parmesan)
Instructions
- Cook pasta according to package directions.
- Cook mushrooms, salt, and pepper in hot oil in a nonstick skillet over medium-high heat 5 to 10 minutes or until browned and tender. Stir once after mushrooms have browned on bottom.
- Toss pasta and mushrooms in a medium-size bowl.
- Melt butter in same skillet over medium heat; add sage, and cook 1 to 2 minutes. Drizzle over pasta. Sprinkle with cheese. Serve hot. Garnish with additional fresh sage.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
564
|
564
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 23 | 23 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 946 | 946 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
