Ingredients
1 package (9 ounces) refrigerated cheese tortellini2 green onions, sliced1 teaspoon butter2 garlic cloves, minced1 teaspoon cornstarch1 cup fat-free milk1/2 cup shredded part-skim mozzarella cheese1 cup fat-free ricotta cheese1 pouch (7.1 ounces) boneless skinless pink salmon2 tablespoons snipped fresh dill or 2 teaspoons dill weed1-1/2 teaspoons grated lemon zest1-1/2 teaspoons lemon juice1/4 teaspoon salt
Preparation
Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon zest, lemon juice and salt.
Drain tortellini; add to ricotta sauce. Cook and stir until heated through.
