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Tortellini and Cheese
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 1 package (9 ounces) refrigerated cheese-filled tortellini
- 2 tablespoons butter or margarine
- 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch slices
- 1 large onion, chopped (1 cup)
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon chopped fresh dill weed or 3/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1 cup shredded Swiss cheese (4 ounces)
Make With
Gold Medal Flour
Instructions
-
Step1Cook and drain tortellini as directed on package.
-
Step2Melt butter in 10-inch skillet over medium-high heat. Cook zucchini and onion in butter, stirring occasionally, until zucchini is crisp-tender; reduce heat to medium.
-
Step3Stir in flour, dill weed, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
-
Step4Fold in tortellini; cook until hot.
Nutrition
330
Calories
20 g
Total Fat
17 g
Protein
24 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 180
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Cholesterol
- 100 mg
- Sodium
- 340 mg
- Potassium
- 430 mg
- Total Carbohydrate
- 24 g
- Dietary Fiber
- 2 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 44%
- 44%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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