Ingredients
18ozcheese tortellini,refrigerated
6tbspunsalted butter
8ozbaby bella mushrooms,sliced
2cupsheavy cream,divided
1½cupsParmesan cheese,grated
1tsplemon zest,grated
1pinchnutmeg,freshly grated
sea salt and freshly ground black pepper,to taste
1tbspParmesan cheese,grated, or to taste
1tbspfresh parsley,chopped
Preparation
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil.
Cook uncovered for 2 to 3 minutes, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite; do not overcook. Drain, reserving some pasta water.
Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute for about 5 minutes or until tender and golden brown. Reduce heat to low, pour in 1 ½ cups of cream, and simmer for 4 to 5 minutes, stirring occasionally.
Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining ½ cup of heavy cream, 1 ½ cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly. Sprinkle remaining Parmesan and parsley.
