Tortellini With Cabbage, Onions & Mushrooms

I love the combination of vegetables in this tortellini dish. It takes very little time to make this satisfying meal for your family along with a salad and some crusty bread. Serving size will vary depending on your appetites.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 16  ounces  cheese tortellini
• 3  garlic cloves, minced
• 3  tablespoons olive oil
• 3⁄4 sprig fresh rosemary (can use dried)
• 3 1⁄2 cups napa cabbage, thinly sliced
• 4  cups white button mushrooms, quartered
• 1⁄4 cup green onion, chopped
• 1⁄2 cup white wine
• 2  cups chicken broth
• 1  tablespoon butter
• 1⁄2 cup parmesan cheese, grated
• 1  cup mozzarella cheese, shredded
• 2  tablespoons fresh parsley, chopped
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Cook pasta according to package directions.
2. Meanwhile, cook the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
3. Add cabbage, mushrooms and onions and saute for 5 minutes.
4. Add wine.
5. Continue cooking until the wine has evaporated; add chicken broth and simmer for 10 minutes.
6. Drain pasta and toss with butter and sauce.
7. Add the cheeses, parsley, and salt and pepper, to taste, and toss again.