Tortellini With Salmon-Ricotta Sauce

Ingredients

• 1 (9 ounce) package refrigerated cheese tortellini
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon butter
• 1 teaspoon cornstarch
• 1 cup nonfat milk
• 1/2 cup shredded part-skim mozzarella cheese
• 1 cup fat-free ricotta cheese
• 1 (7 1/8 ounce) envelope boneless skinless pink salmon
• 2 tablespoons snipped fresh dill or 2 teaspoon dill weed
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt

Directions

1. 1

   Cook tortellini according to package directions.

2. 2

   Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.

3. 3

   Combine cornstarch and milk until smooth; gradually stir into the pan.

4. 4

   Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

5. 5

   Stir in mozzarella cheese until melted.

6. 6

   Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.

7. 7

   Drain tortellini; add to ricotta sauce.

8. 8

   Cook and stir until heated through.