Tortellini With Tomato Cream Sauce

• 1 9-10 package of refrigerated cheese tortellini
• 1/2 medium onion, thinly sliced
• 2 basil leaves, shredded, or a tsp dried basil
• 4 oz. sliced mushrooms
• 1 small zucchini, thinly sliced
• 1 medium tomato, seeded and chopped
• 2 strips of bacon crispily pre-cooked in microwave
• 1/2 - 3/4 cup cream or half and half
• Parmesean or romano cheese to taste

1. Boil tortellini in salted water as directed on package.
2. Meanwhile, saute onion, zucchini, and mushrooms in two tablespoons of butter with the basil. When they are soft, add the chopped tomatoes. Cook until the tomatoes have lost their rawness, then crumble the bacon strips into the mixture. Add the cream or half and half, depending on how rich you want it to be. Do not let mixture boil, but keep warm until the tortellini is finished cooking.
3. Pour the drained pasta into the skillet with the vegetables and cream sauce. Stir to coat, and add parmesean or romano cheese to taste. Add a sprinkle of freshly ground pepper at the table.

onion, basil, mushrooms, zucchini, tomato, microwave, cream, romano cheese

Taken from www.epicurious.com/recipes/member/views/tortellini-with-tomato-cream-sauce-1200666 (may not work)