Title: Spinach Tortellini with Creamy Mushroom Sauce
Categories: Harned 1994, Main dish, Pasta, Vegetables
Yield: 4 Servings

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

----------------------------------GARNISH----------------------------------
Chopped parsley
Scallion rings

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini