Spinach tortellini with creamy mushroom sauce
Yield: 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
Instructions:
MMMMM--------------------------GARNISH------------------------------- Chopped parsley Scallion rings 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.
