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Festive Fall Tortellini Toss
Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California
Ingredients
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1/2 pound sliced baby portobello mushrooms
- 1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
- 1/2 teaspoon poultry seasoning
- 1 medium tart apple, chopped
- 3 tablespoons thawed apple juice concentrate
- 3 tablespoons cider vinegar
- 1 green onion, thinly sliced
- 1/3 cup chopped walnuts, toasted
- 1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
- 2 tablespoons minced fresh parsley
Directions
- 1. Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.
- 2. Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.
Nutrition Facts
2/3 cup: 148 calories, 7g fat (2g saturated fat), 13mg cholesterol, 109mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
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