| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Main dish, Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 7 | oz | Spinach tortellini (1 box) |
| 1/4 | c | Diced onion |
| 1 | c | Sliced fresh mushrooms (abt. 3 oz.) |
| 3 | tb | Butter |
| 1 | ts | Fresh lemon juice |
| 3 | tb | Flour |
| 1 | c | Chicken broth |
| 1 | ts | Salt; or to taste |
| 1/4 | c | Heavy cream |
| Freshly ground pepper | ||
| 1/4 | c | White wine |
| 1 | c | Frozen peas; cooked |
| Chopped parsley | ||
| Scallion rings |
INSTRUCTIONS
GARNISH Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown. Sprinkle with flour; toss. Add broth and cream, stirring until the mixture is thickened and comes to a boil. Add seasonings and wine. Cook an additional minute. Divide tortellini among serving plates. Pour sauce over tortellini. Sprinkle with cooked peas and garnishes. Serve immediately. Yield: 4 to 6 servings. Posted to MM-Recipes Digest by Cathy Crane <jazzmin@azstarnet.com> on Nov 18, 1998
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