Tortellini with Arugula

First, for the sauce, peel onion and garlic, cut into cubes and sauté in hot fat until translucent. add clear soup and wine, cook until half. Take off three tablespoons and put aside.

Add milk, let it boil, thicken sauce. Grate cheese finely and let it melt. Season to taste.

Make tortellini in salted water.

Cut the stalks of the rocket salad and remove the wilted leaves. Rinse the lettuce and drain. Set aside a few leaves. Cut remainder into strips.

Heat oil and clear soup set aside. Toss arugula strips and drained tortellini in it. Serve with a little cheese sauce and arugula flakes. Offer remaining sauce with it.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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