Health

Creamy Tortellini With Peas

tortellini-peas RecipeYunhee Kim

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. 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.

Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the onion.

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  • Yield: Makes 4 servings (serving size: 3/4 cup)

Nutritional Information

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

Good to Know

Spinach-filled tortellini is a sneaky way to get your serving of vegetables. Use fat-free milk for the cream sauce and save 5 grams of fat per serving.

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