Tortelloni in Lemon Cream Sauce with Spring Vegetables--$1 off coupon

Pre-made tortelloni or ravioli are a huge hit at our house. We usually eat them one of two ways--in red sauce or with olive oil, salt and pepper, and Parmesan. Boring after a while, and not so diverse on the dietary scale. So here's a little something to liven them up and get lots of yummy veg while still being quick and easy. I substituted half and half for heavy cream to cut out hundreds of calories and a load of fat. If you can find whole wheat or low-fat tortelloni, all the better. This might be one of our new favorite meals! And if it's Buitoni that you like, here's a way to get a $1 coupon on your next purchase.

Tortelloni in Lemon Cream Sauce with Spring Vegetables

20 oz package pre-made tortelloni, cooked according to instructions

3 cups chopped veg, such as carrots (thinly sliced), yellow squash, zucchini, asparagus, peas and bell peppers

3 cloves garlic, minced

1 Tb olive oil

Sauce:

1 cup half-and-half

1 Tb butter

1 lemon (zest and 3 Tbs juice)

pinch of salt and pepper to taste

1.) Saute vegetables and garlic in olive oil or add a splash of water and place the lid on the pan to steam the veg just until tender.

2.) Meanwhile in a separate sauce pan, heat butter and half-and-half until butter is melted. Cook 10 minutes or until cream thickens slightly. Stir in lemon juice and zest. Add salt and pepper to taste. Let cool slightly.

3.) Cook tortelloni according to package instructions and drain.

4.) In a large serving bowl, gently combine the tortelloni and vegetables with the sauce. Stir to coat.

5.) Serve with Parmesan cheese and any fresh herbs if you have them on hand.