Cheesy Pan Fried Tortellini
This is one of our favorite dinners, cheesy pan fried tortellini. My husband made up the recipe and it looks almost too simple, but it's delicious!
Servings: 4 -6
Ingredients
- 1 Tablespoon Olive oil
- 2 Cloves Garlic minced
- 1 Large Carrot sliced thin
- 1 Cup Sweet Peppers or Bell Peppers julienned
- 1/2 Cup Mushrooms sliced
- 1 Container Fresh Tortellini 16 ounce, *see note
- 1/2 Cup Oil packed Sun Dried Tomatoes
- 1 Cup Peas thawed
- 1-2 Tablespoons Olive Oil or Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2 Cups Mozzarella Cheese Shredded
Instructions
- Heat a skillet with 1 tb oil to med-med high and toss in the garlic.1 Tablespoon Olive oil, 2 Cloves Garlic
- Let the garlic cook until fragrant, about 30-60 seconds.
- Add the carrots and cook until tender.1 Large Carrot
- Add the peppers and mushrooms.1 Cup Sweet Peppers or Bell Peppers, 1/2 Cup Mushrooms
- Meanwhile, get some water boiling in a pot and add the pasta. Tortellini actually cooks rather quickly so keep an eye on it. It all will be floating at the top.1 Container Fresh Tortellini
- Drain the pasta and add to the veggies. Usually we have to add a little more oil. Cook until the tortellini begins to brown and the flavors combine.1/2 Cup Oil packed Sun Dried Tomatoes, 1 Cup Peas, 1-2 Tablespoons Olive Oil or Extra Virgin Olive Oil, Salt and Pepper to taste
- Add mozzarella, toss everything and serve!2 Cups Mozzarella Cheese Shredded
Video
Notes
We love the fresh tortellini versus the dried. Add any veggies that you like. We love sweet peppers, peas, mushrooms, asparagus, carrots, etc. Make sure you cook harder vegetables like carrots before you add quick cooking veggies like peppers.
Left overs will keep for 3-5 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 728kcal | Carbohydrates: 71g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Cholesterol: 92mg | Sodium: 932mg | Fiber: 7g | Sugar: 7g