Spinach Tortellini with Creamy Lemon Sauce

6 Servings

BOOKMARK

DELICIOUS

This recipe contains:

Excellent source of Vitamin C

Good source of Calcium

Good source of Iron

Nutrition Information per Serving: Calories 260, Total Fat 10g, Carbohydrates 32g, Protein 10g, Dietary Fiber 3g, Sodium 620mg

1 [9 oz.] pkg. fresh spinach-and-cheese tortellini

1 tbsp. canola oil

2 large garlic cloves, minced

2 shallots, chopped

1 bunch [or 1 lb.] fresh asparagus, cut into 1-inch pieces

½ red bell pepper, cut into 1-inch slices

6 oz. reduced-fat cream cheese, cut into chunks

Zest of 1 lemon

2 tbsp. lemon juice

¼ tsp. salt

1 [14 oz.] can quartered artichokes, drained

2 cups baby spinach, big stems removed

Grated Parmesan, optional

* Click to ingredient to choose one

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.