Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1 package (20 ounces) frozen beef & pork tortellini
1 tablespoon Schnucks extra virgin olive oil
1 medium yellow onion (about 8 ounces), chopped (1-1/3 cups)
1 package (10 ounces) Schnucks sliced white mushrooms (about 4 cups)
2 tablespoons minced fresh garlic (about 6 cloves)
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 ounces) fire-roasted diced tomatoes
1 jar (7.5 ounces) fire-roasted red peppers, drained and chopped (about 2/3 cup)
1/4 cup chopped fresh parsley leaves
1/4 cup grated Parmesan cheese
1. 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 heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add mushrooms, garlic, Italian seasoning, salt and black pepper; cook 4 to 5 minutes or until mushrooms are tender, stirring frequently. Stir in tomatoes with their juice and red peppers; heat until mixture simmers. Cook 5 minutes or until sauce thickens slightly.
3. Add tortellini to skillet and gently toss to combine. Remove skillet from heat; stir in parsley and cheese. Makes about 7 cups.
Each serving: about 407 calories, 10 g total fat (3 g saturated), 67 mg cholesterol, 1127 mg sodium, 59 g carbohydrate, 6 g fiber, 5 g sugars, 20 g protein