Try an aromatic pasta dinner. This creamy mushroom tortelloni gets ready in just 25 minutes!
packages (9 oz each) refrigerated portabello mushroom-filled tortelloni
tablespoons butter or margarine
cup Italian-style dry bread crumbs
container (8 oz) chive-and-onion cream cheese spread
tablespoons chopped fresh parsley
tablespoons chopped fresh basil leaves
In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat.
Return drained tortelloni to saucepan. Reduce heat to medium-low. Gently stir in cream cheese spread, half-and-half, parsley, basil and salt until cheese is melted and mixture is hot, about 3 to 5 minutes. Spoon into individual serving dishes. Sprinkle buttered bread crumbs over tortelloni. Serve immediately.
Don't keep dry bread crumbs in your pantry? Two slices of bread can be crumbled by hand, or for a finer texture, whirled in a food processor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.