| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Harned 1994, 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 | T | Butter |
| 1 | t | Fresh lemon juice |
| 3 | T | Flour |
| 1 | c | Chicken broth |
| 1 | t | 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
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. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 43.3mg
Sodium: 811.9mg
Potassium: 251.3mg
Carbohydrates: 12.6g
Fiber: 2.3g
Sugar: 3.1g
Protein: 5g