Creamy Tortellini With Peas |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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.
4. Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the onion.
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