CREAMY BLUE CHEESE TORTELLINI

Creamy Blue Cheese Tortellini image

Provided by Sonya01

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg prepared fresh tortellini
125 g thinly sliced prosciutto
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 cups vegetable stock, heated
150 g Philadelphia Cream Cheese, cubed and softened
2 zucchini, cut into ribbons using a vegetable peeler
100 g blue cheese, crumbled
shaved parmesan cheese, to serve

Steps:

Cook tortellini in a large saucepan of boiling water according to packet directions. Drain. Return to saucepan.
Place prosciutto on a lined baking tray and bake at 180°C for 5-8 minutes, until crisp. Remove and break into pieces.
Heat the oil in a large non-stick frying pan over medium heat. Add onion and garlic and sauté for 3 minutes or until softened. Gradually whisk the stock into the Philly* until smooth. Add to the frying pan along with the zucchini and simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir through blue cheese and half the prosciutto. Pour cheese sauce over tortellini and toss to coat. Divide mixture amongst serving plates and top with remaining prosciutto and Parmesan.

Nutrition Facts : Calories 696.1, Fat 27.9, SaturatedFat 14.9, Cholesterol 109.9, Sodium 885.2, Carbohydrate 83.6, Fiber 4.2, Sugar 3.6, Protein 28.9