Creamy Tortellini With Peas

Yunhee Kim

Yield:

Makes 4 servings (serving size: 3/4 cup)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 225
Fat 8 g
Satfat 4 g
Monofat 3 g
Polyfat 1 g
Protein 12 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 93 mg
Iron 2 mg
Sodium 322 mg
Calcium 12 mg

Ingredients

1 (9-ounce) package fresh spinach tortellini
2 teaspoons unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1 cup frozen green peas, thawed
1 tablespoon chopped fresh or 1 teaspoon dried basil
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Cook fresh spinach tortellini according to the package directions. Drain well.

2. While the pasta cooks, melt unsalted butter in a large nonstick skillet over medium heat. Add onion and garlic. Cook, stirring often, 1 minute. Add the flour and stir constantly, 30 seconds. Gradually stir in milk, then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, 3 minutes. Remove the pan from heat, and stir in Parmesan cheese, salt, and pepper.

3. In a large shallow bowl, toss the cooked spinach tortellini and the sauce. Serve warm.

Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the onion.

Note:

Karen Levin,

March 2007