12 cheese & spinach tortellini
1 unsalted butter
2 garlic cloves, minced
1 whole wheat flour
½ nonfat milk
¼ grated parmesan cheese
¼ neufchâtel cheese
1 ½ frozen peas
1 ¼ 100% pure pumpkin
1 chopped fresh sage
⅓ chopped walnuts
1
Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.
2
In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.
3
In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini.
4
Transfer tortellini mixture to prepared dish. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.
Dietitian Tip: Keep it going with fall flavors and add a side salad of mixed greens, chopped apples and extra toasted walnuts.
Ingredients
12 cheese & spinach tortellini
1 unsalted butter
2 garlic cloves, minced
1 whole wheat flour
½ nonfat milk
¼ grated parmesan cheese
¼ neufchâtel cheese
1 ½ frozen peas
1 ¼ 100% pure pumpkin
1 chopped fresh sage
⅓ chopped walnuts