Ingredients

1 pound cheese-filled tortellini, spinach and eggs 2 green onions, thinly sliced 1 clove garlic, minced 1 tablespoon butter or margarine 1 cup low-fat ricotta cheese 1/2 cup low-fat milk 1 can (6 oz) STARKIST CHUNK LIGHT TUNA, drained and chunked 1/2 cup shredded low-fat mozzarella cheese 1/4 cup grated Parmesan or Romano cheese 2 tablespoons chopped fresh or 2 teaspoons dried basil, crushed 1 tsp. grated lemon peel Fresh tomato wedges for garnish (optional) 1.Cook tortellini in boiling salted water according to package directions. 2.In another saucepan, saut onions and garlic in butter for 2 minutes. Whisk in ricotta cheese and milk. 3.Add tuna, cheeses, basil and lemon peel. Cook over medium-low heat until mixture is heated and cheeses are melted. 4.Drain pasta; add to sauce. 5.Toss well to coat; garnish with tomato wedges if desired. Serve immediately. Makes 4-5 servings

Description

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