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Creamy Cheese Tortellini with Asparagus

 

.
31

Yield

4

servings

Prep

8

min

Cook

9

min

Ready

18

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 cups chicken broth, low salt
2 cloves garlic
smashed
3 large thyme sprigs
*
2 strips lemon zest
2- by 1-inch
*
1 pound tortellini
about 1 package, cheese, refrigerated, frozen, or dried
2 teaspoons cornstarch
cup heavy whipping cream
1 pound asparagus
trimmed and thinly sliced diagonally, about 3/4 pound
½ cup Parmesan cheese

Directions

Boil broth with garlic, thyme, zest, and ¼ 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 (1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 61641% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 672mg 28%
Total Carbohydrate 22g 22%
Dietary Fiber 5g 19%
Sugars g
Protein 57g
Vitamin A 33% Vitamin C 13%
Calcium 38% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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