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Makes a quick meatless meal with tortellini, mushrooms, canned tomatoes, basil leaves and garlic salt.
1 package (8 ounces) cheese tortellini
1 tablespoon oil
1 package (8 ounces) sliced mushrooms
1 can (14 1/2 ounces) diced tomatoes, undrained
2 teaspoons McCormick® Basil Leaves
1/4 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Ground
2 tablespoons grated Parmesan cheese
Cook tortellini as directed on package. Drain well.
Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 5 minutes. Stir in tomatoes, basil, garlic salt and pepper. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Add tortellini and cheese; toss to coat well. Sprinkle with additional cheese, if desired.
(Amount per serving)
Tried this for the first time last night and found the original recipe to be a bit bland (which is what I expected) but with a little tinkering did up the flavor to my liking. I did use 9oz. of the tortellini and added about 1/2 Tbsp. minced garlic, 1/2 Tbsp. garlic powder which helped the flavor quite a bit and I also used 6oz. of sliced mushrooms which I found sufficient, also used fresh Baby spinach on my portion, let it wilt a bit, scrumptious! I could easily see using seasoned Italian sausage in this also. Will definitely try again very soon.
Was this helpful?
Everything I love except the mushrooms. My son and I
both have a allergy to mushrooms.
Great flavors as is and really easy to add to. Just the dish to add some leftover chicken too.
Added sausage to it and it was great