Best Creamy Cheese Tortellini With Asparagus Recipes

TORTELLINI WITH ASPARAGUS & LEMON

Tortellini with Asparagus & Lemon image

This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE

Tortellini and Asparagus in Garlic Cream Sauce image

I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!

Provided by AHoff08

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

20 ounces cheese-filled tortellini
1 lb asparagus
1/2 lb crisped crumbled cooked bacon
1 cup julienned ham
1 tablespoon olive oil
1 tablespoon butter
1/2 white onion, minced
4 -5 garlic cloves
1 tablespoon flour
1 cup half-and-half
3/4 cup chicken broth
1 teaspoon dried parsley
salt and pepper

Steps:

Heat oil and melt butter over medium high heat.
Add the onion and garlic and cook until onions are translucent.
Add the flour to make a rue, cook for about 2 minutes.
Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
Cook tortellini according to package directions.
Cut asparagus into 2 inch pieces and steam.
Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.

CREAMY TORTELLINI WITH HAM AND ASPARAGUS

Creamy Tortellini With Ham and Asparagus image

This one is pretty quick and easy using alfredo sauce in a jar. You could always make your own (I usually do) but sometimes it's nice to be able to put dinner on the table fast.

Provided by Realtor by day

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (9 ounce) package refrigerated cheese
tortellini
2 cups fresh asparagus, cut in inch long pieces (about 1 lb.)
1 1/2 cups thin julienne strips ham
2 (10 ounce) containers low-fat alfredo sauce
2 tablespoons refrigerated pesto sauce
shredded parmesan cheese

Steps:

Cook tortellini in boiling water for 3 minutes. Add asparagus and cook for 2 minutes more. Drain well and add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2 to 3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Creamy Cheese Tortellini with Asparagus image

Provided by Paul Grimes

Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Dinner Parmesan Asparagus Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 cups reduced-sodium chicken broth
2 garlic cloves, smashed
3 large thyme sprigs
2 (2- by 1-inch) strips lemon zest
1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
2 teaspoons cornstarch
2/3 cup heavy cream
1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
1/2 cup grated Parmigiano-Reggiano

Steps:

Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.