Pasta with Mushrooms
What You'll Need:
- 1 (9-ounce) package fresh cheese-filled tortellini
- 6 tablespoons (3/4 stick) butter, divided
- 4 garlic cloves, minced
- 3 Portobello mushroom caps (about 6 ounces), sliced
cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil, divided (see Tip)
teaspoon black pepper
What To Do:
- Cook tortellini according to package directions; drain and return to pot.
- Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add garlic, and saute 1 minute. Add mushrooms and saute 4 to 6 minutes, or until tender, stirring frequently.
- Add remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespoon basil, and the pepper to skillet; mix well.
- Serve tortellini topped with sauteed mushrooms and sprinkled with remaining 1 tablespoon basil.
- Time-Saving Tip: Let kitchen scissors save you work and time. Simply snip the fresh basil for this recipe (and other herbs for other recipes) with kitchen shears instead of chopping them.
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