Tortellini with Tomatoes and Mushrooms |
| Name: |
Yvette Herrington |
| Base: |
Ft. Lewis |
| Recipe: |
Start water for tortellini (fresh or frozen) or any long noodle can be used also. Cut up tomatoes and mushrooms, not too small. In large skillet sautee tomatoes and mushrooms in olive oil. (use enough olive oil to be able to coat all of the tortellini or noodles when sauteeing is done) and be careful not to over cook tomatoes, they'll get mushy. While tomatoes and mushrooms are cooking add pressed garlic (or garlic powder), salt, pepper, and italian seasoning to taste. Cook tortellini or noodles, drain and toss with tomatoes and mushrooms. Serve with salad, bread, and grated parmesan cheese. |
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