1 lb. cheese filled tortellini, spinach & egg
2 green onions, thinly sliced
1 clove garlic, minced
1 tbsp. butter
1 c. ricotta cheese
1/2 c. milk
1 (6 1/2 oz.) can tuna, drained & broken into chunks
1/2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan or Romano cheese
2 tbsp. chopped fresh basil or 2 tsp. dried basil, crushed
1 tsp. grated lemon peel
Fresh tomato wedges for garnish (opt.)

Cook tortellini in boiling salted water according to package directions. When the tortellini is nearly done, in another saucepan, saute onions and garlic in butter for 2 minutes. Whisk in ricotta cheese and milk. Add tuna, cheeses, basil and lemon peel. Cook over medium low heat until mixture is heated and cheeses are melted.

Drain pasta; add to sauce. Toss well to coat; garnish with tomato wedges, if desired. Serve immediately. Makes 4 to 5 servings.