I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 green onions, sliced
- 1 teaspoon butter
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1 cup fat-free milk
- 1/2 cup shredded part-skim mozzarella cheese
- 1 cup fat-free ricotta cheese
- 1 pouch (7.1 ounces) 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
- Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice and salt.
- Drain tortellini; add to ricotta sauce. Cook and stir until heated through. Yield: 4 servings.
Originally published as Tortellini with Salmon-Ricotta Sauce in Healthy Cooking April/May 2008, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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