Brown-Butter Tortellini
(It tastes better than it sounds!) I've done the brown butter sauce before, but never with this particular combination. It was very tasty... particularly the mushrooms! I wanted the little mini-mushrooms (which probably have a name, but I don't know it). I settled for large chopped mushrooms instead, because they were much less expensive.
1 stick butter
1/4 c. balsamic vinegar
8 oz cheese tortellini1 zucchini, thinly sliced
2 c. chopped mushrooms
1 tspn crushed red pepper
1/2 tspn Italian seasoning
1/2 c. shredded parmesean cheese
1. Cook tortellini to al dente (about 5 min). In wok or large pan, heat butter over medium until it bubbles and burns, becoming slightly brown. Remove from heat and add balsamic vinegar.
2. Add pasta and vegetables to sauce. Toss well to coat and cover.
3. Allow pasta and sit over low heat approximately 10 minutes or until zucchini is soft. Stir occasionally. Add desired parmesean cheese while hot.
Served with: caesar salad and garlic bread. Cut the mushrooms, and Casey had 3 servings!
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