30 Minute Pesto Tortellini Recipe
Love weeknight meals again with this 30 Minute Pesto Tortellini. All you need is 8 ingredients and 30 minutes and you will have a mouth watering dinner the whole family will love!
Servings: 6 servings
Calories: 130kcal
Ingredients
- 1 (20 oz) pkg three cheese tortellini
- 12 oz cremini mushrooms sliced
- 3 tablespoons salted butter
- 4 cloves garlic minced
- 1/4 tsp ground black pepper
- 1/4 cup basil pesto
- 1/4 cup fresh basil julienned
- 1/3 cup parmesan cheese freshly grated
Instructions
- In a large pot of boiling water, cook the tortellini according to the package's directions. Drain and set aside.
- Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
- Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
- Remove from the heat and stir in the pesto, basil, and parmesan. Serve immediately.
Notes
Want to up the protein? Serve this with a grilled chicken breast!
To STORE Pesto and Tortellini, place leftovers in an airtight container and refrigerate for up to 3 days. You can also FREEZE it for up to 2 months.
To REHEAT, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, stirring occasionally until heated through. Alternatively, microwave on medium power, stirring every minute, until hot. Add a splash of water or extra pesto to maintain moisture.
Nutrition
Serving: 6serving | Calories: 130kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 243mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 0.4mg
