| 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 |
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.
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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