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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley. Ingredients:
3 cups refrigerated cheese tortellini |
2 teaspoons minced garlic |
2 tablespoons canola oil |
1 envelope vegetable soup mix |
2 cups half-and-half cream |
1/4 cup minced fresh parsley |
1/4 cup shredded part-skim mozzarella cheese |
1/4 teaspoon pepper |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet.
2. Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
3. Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted. Yield: 6-8 servings.
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