Spinach Tortellini With Creamy Mushroom Sauce

7 oz Spinach tortellini (1 box)

1/4 c Diced onion

1 c Sliced fresh mushrooms

-- (abt. 3 oz.) 3 tb Butter

1 ts Fresh lemon juice

3 tb Flour

1 c Chicken broth

1 ts Salt; or to taste

1/4 c Heavy cream

Freshly ground pepper 1/4 c White wine

1 c Frozen peas; cooked

--GARNISH

-- Chopped parsley Scallion rings Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown. Sprinkle with flour; toss. Add broth and cream, stirring until the mixture is thickened and comes to a boil. Add seasonings and wine. Cook an additional minute. Divide tortellini among serving plates. Pour sauce over tortellini. Sprinkle with cooked peas and garnishes. Serve immediately. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.