Tortellini With Salmon-ricotta Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese tortellini
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon butter
• 1 teaspoon cornstarch
• 1 cup nonfat milk
• 1/2 cup shredded part-skim mozzarella cheese
• 1 cup fat-free ricotta cheese
• 1 (7 1/8 ounce) envelope boneless skinless pink salmon
• 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt

Recipe

• 1 cook tortellini according to package directions.
• 2 meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
• 3 combine cornstarch and milk until smooth; gradually stir into the pan.
• 4 bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• 5 stir in mozzarella cheese until melted.
• 6 stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
• 7 drain tortellini; add to ricotta sauce.
• 8 cook and stir until heated through.