Tortellini with Italian Sausage, Fennel, and Crimini Mushrooms
Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulv, sausage, and mushrooms; Saute until sausage is brown and cooked through and fennel is almost tender, 12 - 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 - 3 minutes
Meanwhile, cook tortellini in large pot of boiling salted water until just t ender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
Add sausage misture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gentrly until spinach wilts. Stir in 1/2 cheese; add more broth by 1/4 cupfulls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and seve, passing additional cheese.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 110 | ||
Calories from Fat: 96 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.9mg | 8 % | |
Sodium 170.6mg | 6 % | |
Potassium 44.5mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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