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Tortellini with Salmon-Ricotta Sauce

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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 zest
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt

Directions

  • 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 zest, lemon juice and salt.
  • Drain tortellini; add to ricotta sauce. Cook and stir until heated through.
Nutrition Facts
1 cup: 373 calories, 11g fat (6g saturated fat), 67mg cholesterol, 797mg sodium, 40g carbohydrate (7g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch.

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