OLIVE GARDEN TORTELLINI IN MUSHROOM-WALNUT CREAM SAUCE

By nurseliz

reduced fat

Ingredients

• INGREDIENTS:
• 1/4 cup extra virgin olive oil
• 16 ounces mushrooms, sliced
• 1/3 cup walnuts, chopped
• 1 cup skim milk
• 1 cup low-fat ricotta cheese
• 1 can cream of mushroom soup
• 1/2 teaspoon black pepper
• 1 cup freshly grated Parmesan cheese
• 2 pounds wheat tortellini, cooked according to package directions

Preparation

Step 1

DIRECTIONS:
1. Heat the olive oil in a large skillet over medium heat. Saute
the mushrooms and walnuts until the mushrooms are golden brown.
Add the milk, ricotta cheese, and cream of mushroom soup. Stir
frequently for 5 minutes until the sauce has slightly thickened.
Lower the heat and add the black pepper and Parmesan cheese. Stir
until the sauce is smooth. Do not boil.

2. Drain the cooked pasta and place on a serving platter. Pour the
sauce over the pasta.

3. Garnish with parsley if desired.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 632
Fat: 20 grams
Protein: 27.9 grams
Carbohydrates: 93 grams