Ingredients
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 Medal™ 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)
Preparation
Cook and drain tortellini as directed on package.
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.
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.
Fold in tortellini; cook until hot.
