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Ingredients

1 (8 ounce) package spinach and cheese tortellini 1 (8 ounce) package cheese tortellini 2 tablespoons olive oil 1 (8 ounce) package snow peas, trimmed 1 (4 ounce) package mushrooms, sliced 2 medium carrots, thinly sliced 2 green onions, cut into 2-inch pieces 1 large clove garlic, minced ½ teaspoon salt 1 cup light cream 1 (4 ounce) container crumbled Gorgonzola cheese, divided ¼ cup butter freshly ground black pepper

Nutrition Info

514.3 calories carbohydrate: 41.7 g cholesterol: 99 mg fat: 31.9 g fiber: 3.8 g protein: 17.3 g saturatedFat: 16.9 g servingSize: - sodium: 745.1 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

6 servings

This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.