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Ingredients
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1 (9 ounce) package refrigerated cheese tortellini
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2 tablespoons butter
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1 small onion, chopped
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 (8 ounce) package cream cheese, cut into cubes
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1 (6 ounce) package fresh mushrooms, sliced
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½ cup grated Parmesan cheese
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½ cup milk
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1 pint cherry tomatoes, halved
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
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While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
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Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.
Nutrition Facts (per serving)
558 | Calories |
35g | Fat |
43g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 558 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 21g | 105% |
Cholesterol 116mg | 39% |
Sodium 675mg | 29% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 5g | 19% |
Protein 23g | 45% |
Vitamin C 20mg | 23% |
Calcium 294mg | 23% |
Iron 3mg | 15% |
Potassium 699mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.