Shelly's Recipe

TORTELLINI IN MUSHROOM-WALNUT CREAM SAUCE - Olive Garden

Category: Pasta

1/4 cup extra virgin olive oil
16 ounces mushrooms, sliced
1/3 cup walnuts, chopped
1 cup skim milk
1 cup low-fat ricotta cheese
1 can cream of mushroom soup
1/2 teaspoon black pepper
1 cup freshly grated Parmesan cheese
2 pounds wheat tortellini, cooked according to package directions

Heat the olive oil in a large skillet over medium heat. Saute the mushrooms and walnuts until the mushrooms are golden brown. Add the milk, ricotta cheese, and cream of mushroom soup. Stir frequently for 5 minutes until the sauce has slightly thickened. Lower the heat and add the black pepper and Parmesan cheese. Stir
until the sauce is smooth. Do not boil.

Drain the cooked pasta and place on a serving platter. Pour the sauce over the pasta. Garnish with parsley if desired.

Serves 8