Ingredients: 1 package (9 ounces) refrigerated cheese-filled tortellini 2 tablespoons butter or margarine 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch slices 1 large onion, chopped (1 cup) 2 tablespoons Gold MedalR all-purpose flour 1 tablespoon chopped fresh dill weed or 3/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1 cup shredded Swiss cheese (4 ounces) Total time: 30 min
Directions:1. Cook and drain tortellini as directed on package. 2. Melt butter in 10-inch skillet over medium-high heat. Cook zucchini and onion in butter, stirring occasionally, until zucchini is crisp-tender; reduce heat to medium. 3. Stir in flour, dill weed, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. 4. Fold in tortellini; cook until hot. |