Melted butter is flavored with toasted sesame seeds, lemon juice, and parsley before being poured over asparagus spears.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 (9 ounce) package refrigerated tortellini
- ½ cup sliced portobello mushrooms
- 2 cloves garlic, minced
- 3 tablespoons butter
- ½ cup evaporated fat-free milk
- ¾ cup freshly grated Parmesan cheese
- 1 pinch ground black pepper
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes.
- Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
- Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 15 g |
| Sodium | 759 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was a Good and filling meal. The only thing I would change is that I would double the mushroom topping.