Cheese Tortellini with Wild Mushroom Sauce
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
1 package (20 ounces) frozen cheese tortellini
1 tablespoon Schnucks extra virgin olive oil
12 ounces cremini (baby bella), oyster, shiitake and/or white mushrooms, sliced (about 4 cups)
3 medium garlic cloves, minced
1 large shallot, minced (about 1/4 cup)
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Marsala wine (optional)
1-1/2 cups Schnucks half-and-half
1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs; drain.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add mushrooms and cook 5 minutes, stirring occasionally. Add garlic, shallot, rosemary, salt and pepper and cook 1 to 2 minutes or until mushrooms are tender and start to brown, stirring frequently. Add wine, if using, and cook 1 to 2 minutes or until most liquid evaporates. Stir in half-and-half; heat until mixture simmers. Cook 5 to 7 minutes longer or until mixture thickens slightly, stirring occasionally.
3. Add tortellini to skillet and gently toss until well combined. Makes about 6 cups.
Each serving: about 634 calories, 22 g total fat (12 g saturated), 93 mg cholesterol, 1209 mg sodium, 79 g carbohydrate, 5 g fiber, 4 g sugars, 24 g protein