- 4 Servings
- Prep/Total Time: 30 min.
- 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** see note below.
- 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
** For the salmon, I often get a fresh salmon filet from the seafood counter and bake it in the oven at 350-degrees until just-barely-done, then remove the skin and chop the salmon. I like the taste of the fresh salmon better than the pouch/packaged salmon, and it really does not add that much time/labor to cook a fresh salmon filet. I would get that started about 15-20 minutes before starting the rest of the directions, or bake it the night before/earlier in the day … this is also a nice way to use left-over salmon.
- 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.
Nutrition Facts: 1 cup equals 373 calories, 11 g fat (6 g saturated fat), 67 mg cholesterol, 797 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch.