Tortelloni with Mushrooms & Zucchini
1 lb. cheese tortelloni
4 tbsp. extra virgin olive oil
1 Maui onion -diced
½ lb. Brown button mushrooms –sliced
½ lb. zucchini –sliced into rounds
1 c. dry white wine
¼ c Italian parsley – minced
Salt and freshly ground black pepper to taste.
1) Cook pasta in large pot boiling salted water according to package directions until al dente.
2) Heat up the olive oil in a heavy large skillet over medium-high heat. Add the onion and sauté 1 minute. Add mushrooms and zucchini and sauté until they begin to soften, about 7 minutes.
3) Add the wine and simmer until sauce thickens about 5 minutes. Stir in the parsley and adjust seasonings with salt and pepper. Toss with the pasta and serve.