Best Creamy Tortellini With Ham And Asparagus Recipes

TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE

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.

TORTELLINI WITH ASPARAGUS & LEMON

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.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

TORTELLINI WITH HAM AND CREAM SAUCE

Steps:

• Bring the water to a boil and add salt.
• Heat the oil in a skillet and add the onion and garlic. Cook briefly until wilted. Add the ham and cook, stirring, about 1 minute. Add the zucchini and cook, stirring, about 1 minute. Add the tomatoes and cook about 5 minutes. Add the pepper and continue cooking about 5 minutes.
• Meanwhile, add the tortellini to the boiling water and cook about 5 to 8 minutes or to the desired degree of doneness. Scoop out and reserve 1/4 cup of the cooking liquid. Drain the tortellini.
• Add the reserved 1/4 cup cooking liquid to the sauce, along with the cream and cheese. Stir. Add the tortellini and blend well. Sprinkle with scallions and serve.

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
• 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.

TORTELLINI AND HAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer. , Combine the cornstarch, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

CREAMY TORTELLINI WITH HAM, MUSHROOMS AND PEAS

Steps:

• In large saucepan, cook tortellini to desired doneness as directed on package.
• Drain; rinse with hot water.
• Return to saucepan.
• Add remaining ingredients; blend well.
• Cook over medium heat until sauce is thickened and smooth, stirring constantly.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

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.