Tortellini with Shiitakes and Peas

  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 2

Ingredients

1
(9-oz.) pkg. refrigerated cheese-filled tortellini
1/2
cup fresh shelled peas or frozen sweet peas
1
tablespoon butter
1
cup sliced fresh shiitake mushrooms
1
garlic clove, minced
1/4
cup whipping cream

Steps

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  • 1
    Cook tortellini as directed on package, adding peas during last 3 to 4 minutes of cooking time. Drain; cover to keep warm.
  • 2
    Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Add cream; bring to a boil. Remove from heat.
  • 3
    Add cooked tortellini and peas; stir gently to coat. If desired, sprinkle each serving with shredded fresh Parmesan cheese. If desired, garnish with fresh herbs.

Notes









Tips

Expert Tips

  • Another kind of mushroom, such as cremini or white button, can be used in place of the shiitake mushrooms.
  • Spinach or mushroom tortellini can be used in place of the cheese tortellini.
  • Remove the tough stems of shiitake mushrooms before slicing the mushroom caps. Save the stems for soup stock.
  • Serve crisp breadsticks and baby greens tossed with balsamic vinaigrette with this tortellini. Serve white wine or iced tea to drink.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
590
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
15g
75%
Cholesterol
125mg
42%
Sodium
480mg
20%
Total Carbohydrate
69g
23%
Dietary Fiber
5g
20%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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