Tortellini Primavera Recipe - Cooking Index
1 cup | 237ml | Sliced mushrooms |
1/2 cup | 31g / 1.1oz | Chopped onion |
1 | Garlic clove - minced | |
2 tablespoons | 30ml | Parkay Margarine |
1 | Birds Eye Chopped Spinach - (10 oz) - thawed, and | |
Well drained | ||
1 | Container Philadelphia Brand Soft Cream Ch - (8 oz) | |
1 | Tomato - chopped (medium) | |
1/4 cup | 59ml | Milk |
1/4 cup | 36g / 1.3oz | Kraft 100% Grated Parmesan Cheese - (1 oz) |
1 teaspoon | 5ml | Italian seasoning |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
8 oz | 227g | Fresh or frozen cheese-filled tortellini - cooked, drained |
Cook and stir mushrooms, onion and garlic in margarine in large skillet. Add all remaining ingredients except tortellini. Mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini. Cook until thoroughly heated.
This recipe yields 4 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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