Lighter Recipe : Lighter Mushroom Tortellini Alfredo

This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!

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

Cooking Directions

1. 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.
2. 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.
3. 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

• calories496.8
• carbohydrateContent46.9 g
• cholesterolContent87.3 mg
• fatContent24.9 g
• fiberContent2.5 g
• proteinContent23.4 g
• saturatedFatContent14.6 g
• sodiumContent759.1 mg
• sugarContent7.5 g