Creamy Tortellini With Peas

By Dixfam

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

Details

Servings 4

Preparation

Step 1

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.