Creamy Tortellini With Peas

Yield: Makes 4 servings (serving size: 3/4 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 8g
  • Saturated fat: 4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 25g
  • Fiber: 3g
  • Cholesterol: 93mg
  • Iron: 2mg
  • Sodium: 322mg
  • Calcium: 12mg

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. 1. Cook fresh spinach tortellini according to the package directions. Drain well.
  2. 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. 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.
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