Ingredients

• 18 ounces fresh tortellini
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 12 ounces mushrooms, sliced (such as white or baby Bella)
• 2 cloves garlic, minced
• 3/4 cup Parmesan cheese, freshly grated
• 1-2 tablespoons fresh parsley, chopped
• Kosher salt
• Black pepper

Instructions

• Boil a large pot of water, adding a generous pinch of salt.
• Cook the tortellini until al dente, according to package directions.
• Drain and set aside.

• In a large skillet over medium-high heat, add 2 tablespoons of butter and olive oil.
• Once the butter has melted, add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden and tender.
• Add the minced garlic and sauté for an additional 30-60 seconds, until fragrant.

• Reduce the heat to medium-low.
• Add the remaining 2 tablespoons of butter to the skillet and let it melt.
• Stir in the cooked tortellini and grated Parmesan cheese.
• Season with salt and pepper to taste (typically about 1/2 teaspoon salt and 1/8 teaspoon pepper, adjust as needed).
• Sprinkle with chopped parsley and serve immediately. Enjoy!

Notes

• Variations: This dish works wonderfully with either cheese or spinach-filled tortellini. For an extra boost of veggies, try using spinach-filled tortellini. It’s also great with various types of ravioli.
• Nutrition: Each serving approximately contains 586 kcal, 64 g carbohydrates, 27 g protein, 25 g fat, 13 g saturated fat, 95 mg cholesterol, 1031 mg sodium, 398 mg potassium, 4 g fiber, 5 g sugar, 855 IU Vitamin A, 1.8 mg Vitamin C, 483 mg calcium, 2.7 mg iron.

Nutrition