Tortellini with Three-Cheese Tuna Sauce

1 lb. cheese-filled spinach and egg tortellini
2 green onions, thinly sliced
1 garlic, minced
1 tbsp. margarine
1 cup ricotta cheese
½ cup milk
1 9oz. Starkist® Tuna, drained and broken into chunks
½ cup shredded mozzarella cheese
¼ cu grated Parmesan or Romano cheese
2 tbsp. chopped fresh basil or 2 tsp. dried basil
1 tsp. grated lemon peel
Fresh tomato wedges, optional

Cook tortellini in boiling salted water according to package directions. When
tortellini is nearly done, in another saucepan sauté onions and garlic in
margarine for 2 minutes. Remove form heat. Whisk in ricotta 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