SPINACH TORTELLINI WITH CREAMY LEMON SAUCE
Active time 10 minutes
Total time 25 minutes
Makes 6 servings
1 package (9 ounces) fresh spinach-and-cheese tortellini
1 tablespoons canola oil
2 large cloves garlic, minced
2 shallots, chopped
1 bunch fresh asparagus (about 1 pound), cut into 1-in. pieces
1/2 red bell pepper, cut into 1-in. slices
6 ounces reduced-fat cream cheese, cut into chunks
Zest of 1 lemon
2 tablespoons lemon juice
1/4 teaspoon kosher salt
1 can (14 ounces ) quartered artichokes, drained
2 cups baby spinach, big stems removed
1. Cook tortellini according to package directions, and reserve 1 cup pasta water.
2. Heat oil in a pan over medium-high heat and add garlic. Cook until golden, about 1 minute. Add shallots and cook about 3 minutes. Add asparagus and red bell pepper, and cook until soft and starting to brown, about 3 minutes.
3. Add cream cheese and cook until melted. Add reserved pasta water, lemon zest and juice, and salt, stirring to combine.
4. Turn heat to medium-low. Add artichokes and tortellini; cook until heated through. Just before serving, stir in baby spinach, just to wilt it. Serve with grated Parmesan.
Per serving 310 calories; 14g protein; 13g fat (6g sat. fat); 36g carbs; 5g fiber; 6g sugar; 585mg sodium