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
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.