Creamy Tortellini With Peas

Preparation Time: 5 minutes minutes Cooking Time: 10 minutes minutes Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the onion.

Photo by Linda R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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