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.


Credit: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Recipe Summary test

5 mins
10 mins
15 mins
Makes 4 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Cook fresh spinach tortellini according to the package directions. Drain well.

  • 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.

  • 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.

Nutrition Facts

225 calories; fat 8g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 12g; carbohydrates 25g; fiber 3g; cholesterol 93mg; iron 2mg; sodium 322mg; calcium 12mg.