Spinach Tortellini with Creamy Mushroom Sauce

4 Servings

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Spinach Tortellini with Creamy Mushroom Sauce Ingredients

7 oz Spinach tortellini (1 box)	1 ts Salt; or to taste
1/4 c Diced onion	1/4 c Heavy cream
1 c Sliced fresh mushrooms	Freshly ground pepper
(abt. 3 oz.)	1/4 c White wine
3 tb Butter	1 c Frozen peas; cooked
1 ts Fresh lemon juice	GARNISH
3 tb Flour	Chopped parsley
1 c Chicken broth	Scallion rings

Instructions for Spinach Tortellini with Creamy Mushroom Sauce

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized