This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.

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  • Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.

  • Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

Cook's Note:

Substitute sugar snap peas for snow peas if you want; it's easy to exchange vegetables for your liking.

Nutrition Facts

514 calories; protein 17.3g; carbohydrates 41.7g; fat 31.9g; cholesterol 99mg; sodium 745.1mg. Full Nutrition
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