Tortellini With Salmon-Ricotta Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (9 ounce) package refrigerated cheese tortellini |
2 green onions, sliced |
2 garlic cloves, minced |
1 teaspoon butter |
1 teaspoon cornstarch |
1 cup nonfat milk |
1/2 cup shredded part-skim mozzarella cheese |
1 cup fat-free ricotta cheese |
1 (7 1/8 ounce) envelope boneless skinless pink salmon |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
1 1/2 teaspoons grated lemon peel |
1 1/2 teaspoons lemon juice |
1/4 teaspoon salt |
Directions:
1. Cook tortellini according to package directions.
2. Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
3. Combine cornstarch and milk until smooth; gradually stir into the pan.
4. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Stir in mozzarella cheese until melted.
6. Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
7. Drain tortellini; add to ricotta sauce.
8. Cook and stir until heated through.
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