1 clove garlic, minced
2 Tbsp. oil
2 cups sliced mushrooms (combination of portabello, shitake, white or brown)
1/4 cup dry white wine
1 pkg. (10 oz.) DI GIORNO Alfredo Sauce
1 pkg. (9 oz.) DI GIORNO Portabello Mushroom Tortelloni, cooked, drained
Total time: 20 min
1. Cook and stir garlic in oil in skillet on medium-high heat 1 minute. Add mushrooms and wine; cook 1 to 2 minutes or until mushrooms are tender. Reduce heat to medium-low. Stir in sauce; cook until thoroughly heated.
2. Toss with hot pasta.