Spinach Tortellini with Creamy Mushroom Sauce

Directions

Cook tortellini in large pot of rapidly boiling salted water according to package directions or until al dente, stirring occasionally.

Drain.

Meanwhile, in a medium saucepan, sauté 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.