START TO FINISH: 20 minutes MAKES 4 servings
1 9-ounce package refrigerated cheese tortellini or ravioli
1 cup frozen peas
2 tablespoons all-purpose flour
1⁄8 teaspoon ground black pepper
1 cup half-and-half, light cream, or milk
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
Salt and ground black pepper
2 tablespoons finely shredded Parmesan cheese
1 Cook tortellini according to package directions, adding peas during the last 1 minute of cooking; drain. Return tortellini mixture to hot pan.
2 Meanwhile, for sauce, in a medium saucepan stir together flour and pepper. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir in undrained tomatoes. Season to taste with salt and additional pepper.
3 Pour sauce over cooked tortellini mixture; toss gently to coat. Sprinkle each serving with cheese.
PER SERVING: 410 cal., 13 g total fat (7 g sat. fat), 54 mg chol., 998 mg sodium, 57 g carb., 4 g fiber, 18 g pro.
