6 servings
Ingredients:
2 (9-ounce) packages fresh cheese-filled tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.
1 tablespoon butter
1 teaspoon minced garlic
1 cup sliced fresh mushrooms
1 (10-ounce) package frozen peas, thawed
3/4 cup (3 ounces) cheddar cheese, shredded
COOK pasta according to package directions. Drain. Set aside.
MELT garlic butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.
