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Ingredients
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1 pound cheese tortellini
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2 large portobello mushrooms
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¼ cup white wine
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1 tablespoon chopped fresh parsley
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2 cloves garlic, minced
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8 ounces Alfredo-style pasta sauce
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salt and pepper to taste
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â…“ cup grated Parmesan cheese
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
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In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
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Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
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Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Nutrition Facts (per serving)
470 | Calories |
25g | Fat |
42g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 470 | |
% Daily Value * | |
Total Fat 25g | 33% |
Saturated Fat 12g | 60% |
Cholesterol 55mg | 18% |
Sodium 933mg | 41% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 18g | 37% |
Vitamin C 2mg | 2% |
Calcium 217mg | 17% |
Iron 2mg | 12% |
Potassium 302mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.