Best Fresh Tortellini With Asparagus Peas And Mint Recipes

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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

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.

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

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.

TORTELLINI WITH ASPARAGUS AND TOMATOES



Tortellini With Asparagus and Tomatoes image

I whipped this together after reading a similar recipe calling for spinach instead of asparagus. My bf really enjoyed this. I hope you do too! P.S. I am going to be honest and tell you I don't measure anything, so these are really approximations of the ingredients I used. PLEASE adjust to what you feel would better suite your taste.

Provided by all4him

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

0.5 (12 ounce) bag frozen tortellini (I used cheese tri-colored)
1 lb asparagus (cut into 1/4 inch pieces)
1/2 cup cherry tomatoes (quartered)
3/4 cup milk (I use 1%, it really doesn't matter, higher fat=more rich)
1 tablespoon butter
1/4 cup parmesan cheese
4 -5 fresh basil, leafs (clean and rip into pieces)
1 teaspoon mrs. dash garlic and herbs
salt and pepper

Steps:

  • Fill pot w/ water and set to boil. At the same time put about 1/4 inch of water in medium size pan and set to boil.
  • Add tortellini to boiling water in pot (cook according to directions on package) and asparagus to boiling water in pan.
  • After about 4 minutes if the water in the pan isn't evaporated poor out. Add butter to the asparagus and allow to melt. Add milk and seasonings.
  • After sauce has reduced to your desired consistency, remove from heat. Add tomatoes, basil, Parmesan, and cooked tortellini.
  • Mix and serve!
  • (You could add cooked chicken to this, or spinach or broccoli.).
  • Make this your own! :).

Nutrition Facts : Calories 483.1, Fat 19.4, SaturatedFat 11.2, Cholesterol 75.1, Sodium 605.4, Carbohydrate 55.8, Fiber 6.6, Sugar 4.9, Protein 25.2

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

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.

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS



The Realtor's Creamy Cheese Tortellini With Asparagus image

Make and share this The Realtor's Creamy Cheese Tortellini With Asparagus recipe from Food.com.

Provided by Realtor by day

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups reduced-sodium chicken broth
2 tablespoons garlic, minced
1/4 teaspoon thyme
1/2-1 teaspoon lemon pepper
1 (16 ounce) package cheese tortellini
2 teaspoons cornstarch
2/3 cup heavy cream
1 bunch asparagus, trimmed and thinly sliced diagonally in 1 1/2 inch pieces (3/4 pound)
3/4 cup grated parmigiano-reggiano cheese

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.

Nutrition Facts : Calories 604.3, Fat 28, SaturatedFat 16.1, Cholesterol 112.8, Sodium 713.2, Carbohydrate 63.9, Fiber 4.7, Sugar 2.9, Protein 27.4

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