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Tortellini and Cheese

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Tortellini and Cheese
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Searching for a great-tasting pasta and cheese meal? Search no more!

Ingredients

1
package (9 ounces) refrigerated cheese-filled tortellini
2
tablespoons butter or margarine
2
small zucchini, cut lengthwise in half, then crosswise into 1/2-inch slices
1
large onion, chopped (1 cup)
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon chopped fresh dill weed or 3/4 teaspoon dried dill weed
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups milk
1
cup shredded Swiss cheese (4 ounces)

Directions

  • 1 Cook and drain tortellini as directed on package.
  • 2 Melt butter in 10-inch skillet over medium-high heat. Cook zucchini and onion in butter, stirring occasionally, until zucchini is crisp-tender; reduce heat to medium.
  • 3 Stir in flour, dill weed, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
  • 4 Fold in tortellini; cook until hot.
Tips  

The refrigerator case is filled with many kinds of tortellini. For an exciting change of pace, try a new tortellini in this recipe. The sauce is flavorful yet simple enough to complement most varieties available.

Love onion flavor but hate chopping onions? Don't cry about it. Frequently rinse onion pieces under cold water while chopping to help hold back the tears.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180
)
Daily Value
Total Fat
20 g
(
Saturated Fat
12 g
)
Cholesterol
100 mg
Sodium
340 mg
Potassium
430 mg
Total Carbohydrate
24 g
(
Dietary Fiber
2 g
)
Protein
17 g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
44%
44%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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