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Creamy Tortellini With Peas

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Prep time 5 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 3/4 cup)

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

Nutrition 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

How to Make It

  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.

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