Cheesy Tortelloni with Veggies

Name: Cheesy Tortelloni with Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 clove garlic; 3/4 lb. cremini mushrooms; 1 lb. mixed summer squash (zucchini and yellow squash); 1 lb. fresh or frozen cheese tortelloni; c. grated Parmesan; 2 tbsp. snipped chives

By Frank P. MelodiaPublished: Mar 7, 2012

Be the first to review!

Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

532

Jump to recipe

This summery dish is ready to enjoy in just 25 minutes.

Advertisement - Continue Reading Below

Ingredients

Directions

1. Step 1Bring a large pot of salted water to a boil.
2. Step 2Heat 2 tablespoons each extra virgin olive oil and unsalted butter in a large deep skillet over medium-high heat. Add garlic and sauté until translucent, 1 to 2 minutes. Add mushrooms and sauté 5 minutes or until golden brown. Add squash, 1/2 teaspoon kosher salt, and 1/4 tsp freshly ground black pepper and continue to sauté 3 to 4 minutes, until just tender. Cover and keep warm.
3. Step 3Meanwhile, add tortelloni to boiling water,stir well, and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain pasta. Toss tortelloni into mushroom sauce, adding some of the reserved cooking water to make a light sauce. Stir in Parmesan and chives.