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Tortellini and Cheese

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Betty Crocker Kitchens
Updated May 10, 2005
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Searching for a great-tasting pasta and cheese meal? Search no more!

Tortellini and Cheese

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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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)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cook and drain tortellini as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Fold in tortellini; cook until hot.

Nutrition

330 Calories
20 g Total Fat
17 g Protein
24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
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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