Tortellini with Prosciutto and Peas in Creamy Sauce

This is the recipe that I made for Heidi when she came to Austin. I served it with asparagus and a salad.

1/2 pound refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 pound deli sliced prosciutto, chopped
2 tablespoons all purpose flour
1 cup whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper

Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in peas during the last 2 minutes of cooking: drain.

Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the prosciutto and cook, stirring occationally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Disolve the flour in the milk in a small bowl and add to skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the head and stir in the parmesan cheese and pepper. Add the prosciutto, tortellini, and peas and toss to coat.

This recipe is from the weight watcher's "Make it in Minutes" cookbook; it is advertised as taking about 20 minutes. It took a bit longer than that, but it was still quick. I think that the whole milk is not necessary, and I had to add water to make the sauce thin enough to toss with the tortellini, so you may want to use 1% or 2% milk instead, and maybe use more of it than the recipe calls for.

The recipe yields 8 cups, which is considered 4 servings. 358 calories and 6 points per serving.

Enjoy!