Wednesday, March 24, 2010

Tortellini Toss

Tortellini Toss


3 tbsp butter, melted

3 tbsp all-purpose flour

1 garlic clove, pressed

1 cup 2% milk

2 1/2 oz Parmesan cheese, grated (about 2/3 cup)

1 (8 oz) slice deli ham (1/2 in. thick)

1/2 tsp coarsely ground black pepper

1 bag (16 oz) frozen cheese-filled tortellini

1 can (14.5 oz) chicken broth

6 cups loosely packed fresh baby spinach leaves


1. Combine butter and flour in a bowl; whisk until smooth. Add pressed garlic and milk to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add cheese; whisk until smooth. Dice ham using a knife. Add ham and black pepper to batter bowl. Mix well

2. Combine tortellini and broth in Deep Covered Baker. Microwave, covered, on HIGH 12-15 minutes or until tortellini are tender, stirring every 4-5 minutes. Add cheese sauce to baker; mix well. Microwave, covered, on HIGH 2-3 minutes or until heated through. Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted.

Yield: 6 servings

Nutrients per serving: (about 1 cup): Calories 330, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 33 g, Protein 21 g, Sodium 1280 mg, Fiber 4 g

Cook’s Tips: If desired, 1 1/2 cups frozen vegetables such as peas can be substituted for the spinach. Add to baker with cheese sauce; proceed as recipe directs.

To cook on the stovetop, melt butter over medium heat in (2-qt.) Saucepan. Stir in flour. Add milk and garlic. Bring to a simmer; simmer 1-2 minutes or until thickened. Add cheese, ham and black pepper. Combine broth and tortellini in (12-in. Skillet). Cover; bring to a simmer over high heat and simmer 3 minutes. Add ham mixture; mix well. Stir in spinach; cover and let stand 2-3 minutes or until spinach is wilted.

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