Tortellini with Peas and Prosciutto in a Creamy Sauce

Deliciously wonderful pasta, such as tortellini can be found in the refrigerator cases of most supermarkets. For this comforting dish we use cheese-stuffed tortellini and add Prosciutto, a seasoned and salt-cured Italian ham, to the creamy sauce.

Makes 4 Servings (yields 8 cups)

6 Points per Serving

½ lb refrigerated fresh cheese tortellini

1 C frozen peas

¼ lb deli-sliced Prosciutto, chopped

2 Tbl all-purpose flour

1 C Whole Milk

½ C grated Parmesan cheese

½ tsp coarsely ground black pepper

1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain.
2. Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the Prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the Prosciutto.
3. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper.
4. Add the Prosciutto, tortellini and peas, and toss to coat.

Per serving: 358 Calories · 10g Total Fat · 6g Saturated Fat · 66mg Cholesterol · 1,236mg Sodium · 38mg Total Carbohydrates · 4g Dietary Fiber · 25g Protein · 324mg Calcium

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