24 April, 1987

Anna's Tortellini

Anna's Tortellini ingredients
Makes 4 servings
1/2 stick butter
1 zucchini, sliced
12 mushroom caps
1 can waterpak artichoke hearts, drained and cut in quarters
1 pkg tortellini
1 cup grated Parmesan cheese
1/2 pt whipping cream

Notes:  If the cream cools the mixture too much, briefly reheat on Low. Don't heat long, or on High, because the cheese will gum up.

In a large skillet, melt the butter and saute the zucchini. Remove from pan and keep warm.

Add a dash of granulated garlic to the butter and cook the mushrooms. Drain mushrooms, reserving the butter, and add to zucchini.

Meanwhile, cook the tortellini according to package instructions. Drain.

While pasta is cooking, warm artichokes in the skillet. Return zucchini and mushrooms to the pan.

Mix tortellini with the sauteed vegetables. Stir in the whipping cream and Parmesan. Serve warm.

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