Creamy Lemon Tortellini

Here is a great weekend meal.  A bit of an indulgence yet healthy and satisfying in moderation all rolled into one. I have been cooking a lot more with lemon and lemon zest which I LOVE! This recipe also makes tasty leftovers!

Servings: 6
Serving Size: 1 cup
Points Plus: 8pp
Prep Time: 10 minutes
Cook Time: 15 minutes
Level of Difficulty: Moderate

Ingredients:
12 oz package of frozen Cheese Tortellini
2 slices bacon
1 t olive oil
3 garlic cloves, minced
2 T flour
2 c skim milk
¾ t salt
1/8 t black pepper
1 ½ t dried basil
¼ t crushed red pepper flakes
1 T freshly squeezed lemon juice
2 t lemon zest
2 c fresh spinach, loose, not packed
1 ½ oz Parmesan cheese, freshly grated
2/3 part skim shredded Mozzarella cheese

Directions:
Pre-heat your oven to 350 degrees. Bring a pot of lightly salted water to a boil and cook tortellini according to package directions, only a few minutes.

Cut your bacon into small pieces and sauté in a non-stick pan until crispy - about 8 minutes. Remove bacon from your pan and wipe out grease. Add 1 t olive oil to your skillet and sauté garlic for about a minute, and then add your flour to the pan and whisk into the garlic for about a minute. Add your milk while still whisking, and stir until there are no floury lumps. Add salt, pepper, basil and red pepper flakes (remember to make sure the whole container doesn't dump into your sauce) and bring sauce to a simmer.

When the sauce begins to boil add lemon juice and lemon zest.  Saute until sauce thickens up, on medium heat. Make sure it doesn't start to burn!

When tortellini is done drain it, rinse it and return it to the pan! Add the bacon, both cheeses and sauce mixture and stir until combined and spinach is wilted. Enjoy!

Tip:
This recipe could easily be vegetarian by omitting the bacon OR, you could add broccoli and sautéed peppers for a pasta primavera style dish!

XOXO - Katie

Recipe adapted from Emily Bites.